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Honey Ricotta Toast with Roasted Grapes

Thick toasted bread piled with whipped lemony ricotta, jammy roasted grapes, a drizzle of honey and crunchy pistachios. An easy breakfast or snack that feels special.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Illustration of Honey Ricotta Toast with Roasted Grapes, drawn from its ingredients
Cook's note

Drain the ricotta in a sieve for 10 minutes if it looks wet, so the toast stays crisp. The roasted grapes keep in the fridge for 3 days and are good on yogurt or oatmeal.

Method

  1. Heat the oven to 425°F (220°C). Toss the grapes with the olive oil and thyme on a small rimmed baking sheet.

  2. Roast for , until the grapes are blistered and jammy.

  3. Stir the ricotta with the lemon zest, 1 tablespoon honey and the salt until creamy.

  4. Toast the bread until deeply golden and crisp.

  5. Spread each slice generously with the ricotta, then top with the roasted grapes and their juices.

  6. Finish with the pistachios and a drizzle of honey. Serve right away.

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More to cook

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Honey Ricotta Toast with Roasted Grapes
Step 1 of 6

Heat the oven to 425°F (220°C). Toss the grapes with the olive oil and thyme on a small rimmed baking sheet.

Step 2 of 6

Roast for , until the grapes are blistered and jammy.

Step 3 of 6

Stir the ricotta with the lemon zest, 1 tablespoon honey and the salt until creamy.

Step 4 of 6

Toast the bread until deeply golden and crisp.

Step 5 of 6

Spread each slice generously with the ricotta, then top with the roasted grapes and their juices.

Step 6 of 6

Finish with the pistachios and a drizzle of honey. Serve right away.

All done

Dig in.

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