Roasted Grapes with Thyme, Ricotta and Grilled Bread

Roasted Grapes with Thyme, Ricotta and Grilled Bread

Ingredients
1 bushel grapes
2 tblspn olive oil
pinch kosher salt
4 fresh thyme sprigs
1 Country French batard, sliced into 1/2-inch thick pieces
olive oil
1 cup fresh ricotta

Directions
1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. We prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.
2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs.

photo and recipe courtesy of www.alexandracooks.com