Blis­tered grapes, ri­cotta & toasted sour­dough

SALTY CHEESE AND SWEET FRUIT TOP PROPER TOAST

The Simple Things - - LIVING -

Serves 6

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.

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