l love this simple toast. A great balance of sweet and tangy. I love serving this as a starter or tapa with some Cava. Or it is a great light meal alongside a big green salad. Sometimes I will roast the grapes and keep in a bowl in the fridge and eat as a snack! Also you can blend the grapes for a sweet and tangy jam!
Preheat the oven to 400.
Pick the grapes from their stems and place on a roasting pan. Add the oil, sherry, thyme, salt and pepper and toss. Roast for 25 minutes. For the Almond Ricotta, blend all ingredients in a high speed blender using a tamper until creamy.
Spread a couple big dollops of cheese onto your toasted bread. Top with grapes. Drizzle with honey and a couple fresh thyme leaves!
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