The grapes turn into small bombs of sweetness that are divine with fresh ricotta.

Serves 4

1 cluster red grapes

10 fresh thyme twigs

2 tablespoons olive oil

12 thin baguette slices

olive oil

1 1⁄2 cups fresh ricotta

pinch of red chili flakes

  1. Preheat oven to 375°F.
  2. Pick grapes off the cluster and place in an ovenproof dish.
  3. Add thyme and drizzle with olive oil.
  4. Bake for about 6–7 minutes, or until the grapes start to split.
  5. While they bake, brush baguette slices with olive oil and toast golden in a pan.
  6. Spread ricotta on toast and place on a platter.
  7. Spoon grapes and thyme onto toast.
  8. Finish off with a pinch of red chili flakes.


Photography by Alexandra Grablewski

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