Thursday, February 16, 2012

Roasted Grapes with Thyme and Ricotta on Grilled Bread

Ok...technically, this is an appetizer. At least that's how I would categorized it.  I, however, chose to make it my lunch. I'm always on my own for lunch since Jesse eats a big one at play-care every day, and Heath is at work. Sandwiches and salads get old, so now I've started trolling the web for yummy appetizers that I can turn into my lunch...this is just such a recipe.

Out-friggin-standing. That's what this was. And so stinkin' easy! Well...when you make it my way it's easy. If you follow the source of where I got this from, she actually made her own ricotta cheese. Yeah...not in a million years is that happening over here.

I've never roasted grapes before, but now that I've had them I want to put them on everything! They're so juicy and flavorful...yum! So...while this is an awesome appetizer (one I will definitely be making the very next time I have company over), this was also an excellent lunch. Whenever and whatever you choose to make this for...enjoy!


'Roasted Grapes with Thyme and Ricotta on Grilled Bread'


red grapes
olive oil
fresh thyme sprigs
loaf of French bread, sliced into 1/2-inch thick pieces
olive oil
ricotta cheese


1. Heat oven to 450. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread ricotta over bread (I heated mine in the microwave for 20-25 seconds so as not to put cold cheese on the warm bread). Top with roasted grapes. Discard thyme sprigs and sprinkle with fresh (non-cooked) thyme leaves.



  1. Pretty! This combo is unusual but it sounds like it works. Thanks for sharing.

  2. How pretty & simple! I never had roasted grapes before. Will give this a try, thanks for sharing!

  3. Thanks for posting this. I'll have to try. It looks amazing! You really should try to make your own ricotta. It could not be easier (cream, milk, salt--bring to 190 degrees, take off heat, add lemon, quick stir and strain). The recipe I like is from Smitten's Kitchen ( The difference between fresh ricotta and the stuff you get in the store is life-changing! :)

  4. Thanks for the link, I'll have to try that!


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