Blistered grapes, ricotta & toasted sourdough
SALTY CHEESE AND SWEET FRUIT TOP PROPER TOAST
800g black seedless grapes 1 tbsp olive oil 1 tbsp balsamic vinegar 2-3 sprigs of fresh thyme 500g sourdough bread, sliced 250g ricotta
1 Preheat oven to 200C/ Fan 180C/ Gas 6. Put the grapes in a baking tray, drizzle with the oil and vinegar, season with salt and scatter over the thyme sprigs.
2 Roast the grapes for 10-15 mins until they begin to blister and split.
3 Toast or griddle the sourdough slices, then spread with the ricotta. Spoon over the grapes and any roasting juices from the tray.