Roasted grapes are a delicious accompaniment to so many dishes. This recipe for roasted grapes on ricotta toasts is the perfect creamy and sweet lunch or snack. Roasted grapes are good on a range of things (tossed into salads, on a cheese board, topped on sandwiches) but this recipe with creamy ricotta makes them stand out so well. Roasting them softens the grapes and intensifies their sweet flavour, making them jammy and soft. It’s really easy to do as well.
When roasting, the skins of the grapes blister and burst in the oven so you lose the crunch they usually have. Whilst a crisp, crunchy grape is one of life’s joys, roasting them in this way makes them totally different and delicious in a different way. They also look fancy. They release juices too when roasting which creates a grape jus or syrup almost, perfect for drizzling over the ricotta toasts.
Step-by-Step: Roasted Grapes on Ricotta Toast
Making roasted grapes on ricotta toast is really simple. You want to start by rubbing the grapes with olive oil and salt and placing them in the oven. I have kept the stalks on the grapes as it looks good and holds them together in the oven but you can remove it if you'd rather.
Whilst the grapes are roasting, you can whip the ricotta. Using a blender makes it easy. Add the ricotta, olive oil, lemon juice and salt to the blender and process until it's light and fluffy. The texture should be airy and luscious. I piped it onto the toasted brioches but you don't need to do this, just spread thickly with a knife if you don't want the faff but it does look great piped!
What you'll need for roasted grapes on ricotta toast
Grapes, red grapes look better than green grapes but it would work with green grapes of course. This is also a good way to use up any grapes that may have turned a bit sad in your fridge
Olive oil, this keeps the grapes soft and stops them burning in the oven
Salt, flakey salt ideally. It brings out the flavour and sweetness of the grapes
Ricotta, a creamy Italian cheese with a mild flavour. Here, we whip it up with a few flavours to make it extra delicious but also to give it an airy whipped texture
Brioche, buy the kind you slice yourself so you are able to get thick slices out of it.
Frequently Asked Questions
If you can’t find brioche, this would also be good on any kind of good bread you can find. If you want to make these gluten free, swap for your favourite gluten free bread or it would also be a good canapé on crackers.
They are best warm when freshly roasted but they do keep. You can put them in an airtight container in the fridge for a 3-4 days. Then you have them to add to whatever you like.
These ricotta brioche toasts topped with roasted grapes are so good. Otherwise, roast them on the vine and place on a cheeseboard and it acts as the fruity aspect but also is soft to smear into a cracker as you would with a chutney. Add to salads, sandwiches, snack on them, even on some Greek yoghurt with a drizzle of honey would be good.
Other recipes you might like
Roasted Tomato & Pesto Toasts
Whipped Ricotta Tomato Tart
Goat’s Cheese, Ham and Apricot Jam Focaccia Sandwich
Steak Sandwich with Jammy Tomatoes
Tunisian Orange Cake
Roasted Grapes on Ricotta Toasts
Don't forget the toppings to drizzle on top, the fresh lemon and honey really round the dish out and make it extra delicious.
Ingredients
For the grapes
- 400g red seedless grapes
- 1 tablespoon olive oil
- pinch Maldon sea salt
For the ricotta toasts
- 2 thick slices of brioche bread – (the kind you slice yourself) – lightly toasted
- 2 cups whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
For serving
- Honey
- Fresh thyme leaves
- Flakey sea salt
- Olive oil
Instructions
For the whipped ricotta:
- In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
For the grapes
- Preheat the oven to 200°C. Toss the grapes with the oil on a sheet pan.
- Roast for 20 minutes until the grapes are just starting to burst. Allow to cool slightly.
- Spread or pipe the ricotta onto the toasted brioche. Top with the roasted grapes and then drizzle over some honey, a few fresh thyme leaves, a drizzle of olive oil and some sea salt.
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