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)
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.