- 3 cups seedless red grapes
- 2 tablespoons red wine, such as Zinfandel
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 thick slices sourdough bread
- 1 1/2 cups ricotta cheese
- 1 lemon, zested
- Sea salt flakes
Step 1: Preheat the oven to 400 degrees F.
Step 2: Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil, salt and pepper. Place on a small baking sheet or dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
Step 3: Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until the bread is crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt. Serve immediately.
Enjoy this unique toasted appetizer for your next gathering!