I came up with this dish when I was private cheffing in Portugal a few years ago. To me, the combination is perfect; those blistering skins and warm juices trickling down over creamy ricotta.

SERVES 2–4

● 5–6 fresh bay leaves

● 300g red grapes

● 4 slices sourdough or rye bread

● 250g ricotta

● ½ teaspoon cracked black pepper

● Sea salt

● Olive oil, for drizzling