When the weather turned into Fall all of the sudden I craved toasts. Yes, toasts!
My sneaky favorite go to is melted swiss on a baguette with roasted turkey + lots (and lots) of dijon. It's not avocado toast, but dudes...it's fine. BUT if you want to be more classy than I am, then I would make this roasted grape toast.
This is a perfect morning or dessert toast for the winter. The ricotta is cool + creamy, but the grapes are warm + roasty. It's a fun contrast, one that's really addicting! So enjoy this one...or two or three. Because if we're going to be friends you won't be able to eat just one. M'kay?
Roasted grape toasts
- 1 large bunch of green grapes (you'll want 3-4 grapes per toast!)
- Olive oil
- 2 sprigs fresh thyme
- 1/3 cup walnuts, roughly chopped
- 1 small baguette, sliced on a bias
- 1-2 cups ricotta (depending on how you like your toasts!)
- Preheat the oven to 350 degrees Fahrenheit.
- Start by roasting the grapes. Remove the grapes from their vine, toss with olive oil to coast in a small roast pan. Add the whole thyme sprigs + roast in the oven for ~35 minutes. Add the walnuts to the roasting pan (on the side of the pan is great) in the last three minutes of roasting (to warm them up!)
- Meanwhile, grill (or alternatively toast) each slice of baguette. Watch these carefully! You want grill marks to appear, but thinly sliced baguette burns easily.
- Before assembling, you want to smash the grapes slightly so they won't roll off your crostini. To assemble, smear each toast with fresh ricotta, top with the smashed grapes + sprinkle with those walnuts. You might also want to remove the roasted thyme leaves from their stalks for extra flavor!