Thyme-Roasted Grapes with Ricotta & Grilled Bread
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This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious: thyme-roasted grapes over grilled bread smeared with homemade ricotta.
I first made it over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why no bread? Well, because I served it aside this pear and bacon panini, (another fabulous RS recipe), and bread aside bread felt like overkill.
What I love about these grapes are their versatility. They could be served with any number of cheeses. They could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party spooned over plump balls of burrata aside crusty baguettes. And, as noted, they are delicious with or without the bread.
And what I can’t stop dreaming about doing is this: making an all-white pizza with homemade ricotta, Parmigiano Reggiano, and mozzarella, and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.
Grapes tossed with thyme, olive oil, and salt:
Grapes just removed from the oven:Print
Adapted from Real Simple Magazine September 2011
- olive oil
- kosher salt
- fresh thyme sprigs
- good rustic bread, sliced into 1/2-inch thick pieces
- olive oil
- fresh ricotta, preferably homemade
- Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle lightly with olive oil. Sprinkle with salt. Lay thyme leaves over the top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
- Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
- Assemble the open-faced sandwiches: Spread fresh ricotta over the bread. Top with the roasted grapes. Discard thyme sprigs.