| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 cups seedless red grapes
- 2 tablespoons red wine, such as Zinfandel, preferably from California
- 6 sprigs fresh thyme
- 2 tablespoons olive oil, preferably from California
- Kosher salt and freshly ground black pepper
- 6 thick slices San Francisco sourdough bread
- 1 1/2 cups ricotta cheese
- 1 lemon, zested
- Sea salt flakes
Instructions
- Preheat the oven to 400 degrees F.
- Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
- Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 590 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 5 g |
| Sugar | 19 g |
| Protein | 23 g |
| Cholesterol | 32 mg |
| Sodium | 891 mg |
Reviews
I love these roasted grapes! I made the grapes in a skillet on top of the stove, since it was 95 degrees that day and didn’t need to heat the oven! I also stirred in the lemon zest and a little lemon juice into the ricotta since I was bringing this to an outdoor party, and would do it again, it flavored the ricotta so nicely. I used French bread since I had it. Very yummy!
thank you !
Delish! Have made repeatedly. Perfect mix of flavors.
I made this for an afternoon snack using Gum Drop grapes from the Grapery of California and I omitted the wine. It was delicious. I plan on serving this at my next party.
Loved and was asked for the recipe
I happened to catch this episode of Ree Drummond the other day. Today I made the grapes. I cooked them on convection bake same temp as recipe about 35 minutes. They came out so good I made a second batch. In the end I added a touch of balsamic vinegar for more acid. The ricotta was a little bland and might mix in the lemon zest. I will be serving this for my girlfriend’s night out on the deck with a good red wine of course. Thanks Ree!
This recipe sounded good so I tried it for a friend’s dinner party. Unfortunately it was a bust. I followed the recipe as written. Had a very odd taste and none of the gusts liked it. Very disappointed
Really good and so easy, love the show!
This was so easy and delicious. I am not a regular viewer, and just happened upon this moment of one episode, but was inspired to give it a shot the very next day. So good, will add it to the brunch rotation!