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Roasted Grapes with Thyme and Ricotta Toasts Recipe

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This recipe for Roasted Grapes with Thyme and Ricotta Toasts, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups of Red Seedless Grapes
4 T. Olive Oil, divided
Pinch of Kosher Salt
2-3 Fresh Thyme Sprigs
8-10 Rustic Bread Slices, cut 1/2 inch thick
1/2 Cup Fresh Ricotta
Honey

Directions:
Directions:
Preheat oven to 450 degrees.

Spread the grapes on a sheet pan and drizzle with 1 T olive oil. Sprinkle with salt. Lay the thyme sprigs over the top and toss everything together gently with your hands.

Place the pan in the oven. After 7 minutes, remove some of the grapes before they burst, then return the remaining grapes to the oven for another 2 minutes or until they just begin to burst. Discard the thyme sprigs.

Hear a grill or grill pan to medium-high heat. Brush the bread with the remaining olive oil and grill until toasty.

To assemble the open faced sandwiches, spread fresh ricotta over the bread and top with the roasted grapes.

Drizzle each toast with honey.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a unique appetizer to prepare for your guests. It is simultaneously crunchy, smooth, and sweet. The best feature is that it is super easy to make and looks stunning. Don't get hung up on grilling the bread. You can just as easily pop the bread slices on a baking sheet and place them in the oven to brown a little. I'd suggest baking the grapes on a foil-lined baking sheet for easy clean up. Be sure to stir your ricotta a bit in its container so that it isn't watery, since it has been sitting in the container in the refrigerator.

 

 

 

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