Credit: Alexandra’s Kitchen
Ugh, just look how pretty this is!!
With summer coming to a close, I wanted to make a little feast to celebrate the start of SENIOR YEAR! I’m itching to get to the fun of homecoming, our class trip to Disney World, senior prom and all that jazz, but for now I have to settle in with my boyfriend, called the Common Application. He and I are getting pretty serious.
Anyway–if you’ve never tried a roasted grape, you know what to do. They get so sweet; I’m talking borderline candy sweet. But the thyme, creamy ricotta, and salt balance it all out. And grilling bread just gave me a weird sense of satisfaction. It’s totally not necessary to grill the bread, but it adds a nice, dark charcoal flavor that pairs nicely with the fruit. Most importantly, though, this dish just looks really fancy. That’s all that really matters.
-Grapes (green or red, or both if you’re rebellious)
-Ricotta (I used whole, but you could use any fat content)
-Rustic bread loaf, cut into 1/2 inch slices (I made my own bread and it was super easy! The recipe for that will be posted next).
Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 8 to 12 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 bread. Top with roasted grapes.
FYI: Don’t eat the thyme sprigs. They’re there to add flavor while roasting the grapes and look pretty.