This recipe for thyme-roasted grapes with ricotta and grilled bread couldn't be more simple or delicious. Thyme-infused roasted grapes atop grilled bread spread with homemade ricotta makes for a delectable lunch, hors d'oeuvres, or side dish. // alexandracooks.com

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.

This recipe for thyme-roasted grapes with ricotta and grilled bread couldn't be more simple or delicious. Thyme-infused roasted grapes atop grilled bread spread with homemade ricotta makes for a delectable lunch, hors d'oeuvres, or side dish. // alexandracooks.com

Grapes tossed with thyme, olive oil, and salt:

Grapes tossed with Thyme, Salt and Olive Oil

Grapes just removed from the oven:

Roasted Grapes with Thyme, Salt and Olive Oil
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roasted grapes with homemade ricotta

Thyme-Roasted Grapes with Ricotta & Grilled Bread

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Description

Adapted from Real Simple Magazine September 2011 

Ingredients

  • grapes
  • olive oil
  • kosher salt
  • fresh thyme sprigs
  • good rustic bread, sliced into 1/2-inch thick pieces
  • olive oil
  • fresh ricotta, preferably homemade 

Instructions

  1. 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. 
  2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
  3. Assemble the open-faced sandwiches: Spread fresh ricotta over the bread. Top with the roasted grapes. Discard thyme sprigs.