Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and, if you haven't already, wash 600g red seedless grapes and chop ¼ cup pecans.
- Transfer grapes to the lined baking sheet and thoroughly dry with paper towel or a clean dish cloth. Extra moisture will slow down the roasting process, so we want them as dry as possible. Cover with 2 tablespoon balsamic vinegar, half of the fresh thyme, a generous glug of olive oil and a pinch of salt, about ½ tsp. Toss to coat and roast for 30 minutes.
- While the grapes roast add 475g ricotta to a food processor along with the juice of 1 lemon, 2 tablespoon honey and 1 tablespoon milk. Blend until smooth and airy, about 2 minutes. Season with salt, about ½ teaspoon to start, then taste and adjust to your preference.
- Swirl the whipped ricotta onto a serving platter and top with warm grapes. Finish with chopped pecans, more fresh thyme (leaves not stems) and a drizzle of honey.
Notes
Make Ahead
Everything can be made 1-2 days in advance: store the grapes and whipped ricotta separately until ready to serve. On the day of serving: reheat the grapes and vigorously whisk the ricotta back to life—but keep them separate until it's time to eat (the grapes can my kept at room temperature but the ricotta should be refrigerated until just before serving). When you're ready to serve, swirl the ricotta onto a serving plate, top with grapes and finish with nuts, honey and more thyme.
Make your Own Crostini
Cut 1-2 baguettes into 1-inch thick rounds and transfer to a baking sheet. Coat both sides with olive oil and salt, then lay out the rounds, avoiding any overlapping. Bake at 400°F for 10-15 minutes, flipping halfway to ensure even browning.
Cut 1-2 baguettes into 1-inch thick rounds and transfer to a baking sheet. Coat both sides with olive oil and salt, then lay out the rounds, avoiding any overlapping. Bake at 400°F for 10-15 minutes, flipping halfway to ensure even browning.