Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread
from Alexandra's Kitchen
grapes
olive oil
kosher salt
fresh thyme sprigs
good rustic bread, sliced into 1/2-inch thick pieces
fresh ricotta (used marscapone cheese)
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 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 cheese over bread. Top with roasted grapes. Discard thyme sprigs.
from Alexandra's Kitchen
grapes
olive oil
kosher salt
fresh thyme sprigs
good rustic bread, sliced into 1/2-inch thick pieces
fresh ricotta (used marscapone cheese)
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 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 cheese over bread. Top with roasted grapes. Discard thyme sprigs.
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