Top a Ricotta Tartine With Roasted Grapes

Brooke Newberry
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Roasted grapes are easy to make and amazingly tasty, especially when paired with creamy ricotta and the rusticity of some good crusty bread, rough salt and scribbles of thyme to make up the perfect tartine. This recipe really couldn’t be more simple or delicious. Serve this tartine to guests or make yourself a solo piece.  Any variety of grape works just fine.

Roasted Grapes and Ricotta Tartine

Makes 4 slices

  • 4 slices crusty, rustic bread
  • Bunch of grapes (about 1.5 cups)
  • 1 cup ricotta cheese
  • thyme sprigs
  • a few tablespoons olive oil for roasting and drizzling
  • ½ teaspoon coarse sea salt  + more for sprinkling
  • 1 teaspoon black pepper

Preheat the broiler to 450F. Place grapes in roasting pan and toss with about 2 tablespoons olive oil, the salt and the pepper. Roast for 15 minutes in the preheated oven, then remove when just a tad brown. 

While the grapes are roasting, place the bread slices on an opposite rack in the oven and toast until golden and crisp.

Once grapes are out of the oven and slightly cooled, cut them into halves. Spread a generous layer of ricotta on each piece of toasted bread and arrange halved grapes on top. Drizzle olive oil on top of the tartine. Sprinkle some sea salt and the thyme sprigs over top of the toast and serve.

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