DIRECTIONS

Heat oven or grill to 450 F.

In a food processor, blend the ricotta cheese until smooth and creamy, around 2 minutes total. Transfer to a piping bag and set aside.

On a sheet pan, combine the grapes, 2 tablespoons olive oil, balsamic vinegar, 1/4 teaspoon flakey salt, and 4 sprigs fresh thyme leaves; make sure the grapes are well coated. Roast the grapes for 15 to 20 minutes, stirring them halfway through, until they are soft and caramelized but still intact. Remove the grapes from the oven and set aside.

Drizzle both sides of the bread slices with olive oil. If using a grill, place the bread over direct medium heat and cook until golden brown on both sides. If using the oven, place the bread on a sheet pan and cook until golden brown on both sides. Transfer the bread to a serving platter. Pipe the whipped ricotta over each slice of bread and top with the roasted grapes. Garnish with a drizzle of honey, pinch of flakey salt, drizzle of olive oil, and a few fresh thyme leaves. Serve immediately.

Ingredients

1/2 pound red Grapes from California (about 1 1/2 cups)
4 tablespoons extra-virgin olive oil, plus extra for garnish
2 tablespoons balsamic vinegar
1/4 teaspoon flakey sea salt, plus extra for garnish
4 sprigs fresh thyme, plus extra for garnish
7 ounces ricotta cheese
1 tablespoon honey
1/2 loaf of artisan bread, cut into thick slices

DIRECTIONS

Heat oven or grill to 450 F.

In a food processor, blend the ricotta cheese until smooth and creamy, around 2 minutes total. Transfer to a piping bag and set aside.

On a sheet pan, combine the grapes, 2 tablespoons olive oil, balsamic vinegar, 1/4 teaspoon flakey salt, and 4 sprigs fresh thyme leaves; make sure the grapes are well coated. Roast the grapes for 15 to 20 minutes, stirring them halfway through, until they are soft and caramelized but still intact. Remove the grapes from the oven and set aside.

Drizzle both sides of the bread slices with olive oil. If using a grill, place the bread over direct medium heat and cook until golden brown on both sides. If using the oven, place the bread on a sheet pan and cook until golden brown on both sides. Transfer the bread to a serving platter. Pipe the whipped ricotta over each slice of bread and top with the roasted grapes. Garnish with a drizzle of honey, pinch of flakey salt, drizzle of olive oil, and a few fresh thyme leaves. Serve immediately.

Notes

Recipe created by Ronny Lvovski of @primalgourmet.

Servings

Yield: Makes 6 servings

Nutritional Information

Nutritional analysis per serving: Calories 270; Protein 7 g; Carbohydrate 31 g; Fat 13 g (43% Calories from Fat); Saturated Fat 3 g (10% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 340 mg; Fiber 0 g.