Whipped Ricotta Crostini with Roast Grapes and Thyme
Cool, whipped ricotta on crisp toast, topped with grapes that have been roasted until they split and turn jammy. Elegant, easy and good for a crowd.
- Vegetarian
Method
Heat the oven to 200°C (180°C fan)/gas 6. Toss the grapes with half the olive oil, thyme sprigs, balsamic and a pinch of salt. Roast for 15–20 minutes until the skins split and the juices are syrupy.
Brush the bread with the remaining olive oil and toast in the oven for 6–8 minutes, or on a griddle, until golden and crisp.
Beat the ricotta with the extra virgin olive oil, lemon zest, salt and pepper until light and fluffy, about 1 minute with a whisk.
Spread each crostini generously with ricotta, then top with a few roast grapes and a spoonful of their juices.
Finish with thyme leaves, a drizzle of honey and a final twist of black pepper.
Serving ideas
Serve on a board at the start of an evening. The grapes and ricotta can be made a day ahead; toast the bread just before serving.
•Variations
Make it yours
Savoury
Replace the honey with a little chilli oil and top with crisp prosciutto.
Seasonal
Roast figs, plums or cherry tomatoes in place of grapes.
Add crunch
Chopped toasted walnuts or pistachios scattered on top.
