Sharing a simple roasted grape toast with honey whipped ricotta that’s a great no-fuss appetizer for any fall dinner. Grapes roasted until sweet & bubbling, then spooned onto a piece of toast that’s been topped with creamy ricotta cheese. Flavors of honey, olive oil, and black pepper run throughout. And roasted hazelnuts add a rich crunch right on top. It’s a swoon-worthy toast that’s minimal in ingredients…one you can easily whip up for a dinner party.
roasted grape toast – the details
You’ll start by roasting the grapes with olive oil and salt. We want the grape flavor to come through so that’s truly all you need. Once roasted, the grapes become soft, caramelized, and burst with juicy sweetness.
I love cooking with grapes because they become rich and intoxicating when heated. And I find they’re definitely underutilized in recipes (and usually eaten just as a snack), so every fall I try to think of fun ways to use them.
Two favorites: this pan-roasted chicken with grapes & olives and these crispy brussels sprouts with grapes & parsley vinaigrette. Sweet and savory, both with the unexpected addition of the grapes.
Back to the toast…the rest is simple. You’ll roast some hazelnuts, whip up the creamy ricotta with honey & olive oil, and then toast the sourdough bread. By the time the grapes are done roasted, everything is ready to assemble.
A swoosh of the ricotta first, then the juicy grapes, and a sprinkle of hazelnuts on top for crunch. Finish things off with a final drizzle of honey and another drizzle of olive oil.
If you’re looking for more toast recipes, here are a few to try:Print
Roasted Grape Toast with Whipped Ricotta
a simple roasted grape toast with sweet roasted grapes, whipped ricotta cheese, honey, olive oil, and hazelnuts
yield: 8 slices of toast
- 2 lbs black seedless grapes (or any seedless grape)
- olive oil
- kosher salt
- ½ cup raw hazelnuts
- 8 slices of sourdough bread, ½” thick
- 1 (15oz) tub whole milk ricotta cheese
- 1 tbsp honey, plus more for drizzling
- freshly cracked black pepper
- Preheat the oven to 425°F. Add the grapes to a sheet pan. Drizzle with olive oil and toss to coat. Spread them out into a single layer. Season with a pinch of salt. Roast for 30-35 minutes, or until soft and caramelized.
- Meanwhile, add the hazelnuts to another sheet pan. Roast for 10-12 minutes, or until deeply golden. Let them cool slightly. Use a kitchen towel to rub off the skins while they’re still warm. Roughly chop the hazelnuts and set aside.
- Wipe off the sheet pan and place the slices of bread onto it next. Drizzle the bread with olive oil on both sides. Toast the bread for 10 minutes until golden.
- In a mixing bowl, whisk together the ricotta cheese, honey, and one tablespoon of olive oil. Season with salt and freshly cracked black pepper to taste.
- To assemble the toasts, spread a generous amount of the whipped ricotta onto each slice. Spoon the roasted grapes over top and garnish with the hazelnuts. Drizzle the toasts with honey and olive oil. Season with freshly cracked black pepper over top.