Bruschetta with Ricotta & Baked Grapes

The grapes turn into small bombs of sweetness that are divine with fresh ricotta.

Serves 4

You will need:
1 cluster red grapes
10 fresh thyme twigs
2 tablespoons olive oil
12 thin baguette slices
olive oil
1 1⁄2 cups fresh ricotta
pinch of red chili flakes

  1. Preheat oven to 375°F.
  2. Pick grapes off the cluster and place in an ovenproof dish.
  3. Add thyme and drizzle with olive oil.
  4. Bake for about 6–7 minutes, or until the grapes start to split.
  5. While they bake, brush baguette slices with olive oil and toast golden in a pan.
  6. Spread ricotta on toast and place on a platter.
  7. Spoon grapes and thyme onto toast.
  8. Finish off with a pinch of red chili flakes.

Photography by Alexandra Grablewski