Roasted Thomcord Grape Toast with Whipped Ricotta, Honey, and Thyme

Name: Roasted Thomcord Grape Toast with Whipped Ricotta, Honey, and Thyme
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 small French baguette, sliced into 1/2″ rounds; for drizzling, extra virgin olive oil; for garnish, fresh thyme; to finish, sea salt; 2 cups Thomcord grapes; 1 tablespoon extra virgin olive oil; 1 pinch salt; 1 sprig thyme; 1 cup ricotta cheese; 1 tablespoon heavy cream; 1 tablespoong honey; 1 pinch salt

HE COOKS® @hecooksco

Blistered Thomcord grapes meet whipped ricotta on golden toast, finished with honey, extra virgin olive oil, and thyme. It’s sweet, savory, and made for late summer.

HE COOKS® @hecooksco

Blistered Thomcord grapes meet whipped ricotta on golden toast, finished with honey, extra virgin olive oil, and thyme. It’s sweet, savory, and made for late summer.

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Ingredients

30 minutes

6 servings

For the Toasts
1small French baguette, sliced into 1/2″ rounds
for drizzling, extra virgin olive oil
for garnish, fresh thyme
to finish, sea salt
For the Roasted Thomcord Grapes
2 cupsThomcord grapes
1 tablespoonextra virgin olive oil
1 pinchsalt
1 sprigthyme
For the Whipped Ricotta
1 cupricotta cheese
1 tablespoonheavy cream
1tablespoong honey
1 pinchsalt

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Steps

30 minutes

1

Preheat your oven to 400°F (200°C). Toss the grapes with extra virgin olive oil, a pinch of salt, and the thyme sprig. Spread them on a parchment-lined sheet pan and roast for 20 minutes, until the grapes are soft, blistered, and slightly jammy. Remove thyme stems and set aside.
2

In a food processor or with a hand blender, whip the ricotta with a pinch of salt, heavy cream, and honey until smooth and airy, 30–60 seconds. Chill until ready for use.
3

Brush or drizzle the baguette slices with extra virgin olive oil and toast under the broiler or in a hot skillet until golden and crisp.
4

Spread each piece of toasted bread with whipped ricotta. Top with a spoonful of roasted grapes. Drizzle with honey, a few drops of extra virgin live oil, and finish with fresh thyme leaves and flaky sea salt.