This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious: thyme-roasted grapes over grilled bread smeared with homemade ricotta .
I first made it over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why no bread? Well, because I served it aside this pear and bacon panini , (another fabulous RS recipe), and bread aside bread felt like overkill.
What I love about these grapes are their versatility. They could be served with any number of cheeses. They could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party spooned over plump balls of burrata aside crusty baguettes. And, as noted, they are delicious with or without the bread.
And what I can’t stop dreaming about doing is this: making an all-white pizza with homemade ricotta , Parmigiano Reggiano, and mozzarella, and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.
Grapes tossed with thyme, olive oil, and salt:
Grapes just removed from the oven:
Description
Adapted from Real Simple Magazine September 2011
- grapes
- olive oil
- kosher salt
- fresh thyme sprigs
- good rustic bread, sliced into 1/2-inch thick pieces
- olive oil
- fresh ricotta, preferably homemade
- Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle lightly with olive oil. Sprinkle with salt. Lay thyme leaves over the top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
- Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
- Assemble the open-faced sandwiches: Spread fresh ricotta over the bread. Top with the roasted grapes. Discard thyme sprigs.
This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious: thyme-roasted grapes over grilled bread smeared with homemade ricotta .
I first made it over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why no bread? Well, because I served it aside this pear and bacon panini , (another fabulous RS recipe), and bread aside bread felt like overkill.
What I love about these grapes are their versatility. They could be served with any number of cheeses. They could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party spooned over plump balls of burrata aside crusty baguettes. And, as noted, they are delicious with or without the bread.
And what I can’t stop dreaming about doing is this: making an all-white pizza with homemade ricotta , Parmigiano Reggiano, and mozzarella, and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.
Grapes tossed with thyme, olive oil, and salt:
Grapes just removed from the oven:
Description
Adapted from Real Simple Magazine September 2011
- grapes
- olive oil
- kosher salt
- fresh thyme sprigs
- good rustic bread, sliced into 1/2-inch thick pieces
- olive oil
- fresh ricotta, preferably homemade
- Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle lightly with olive oil. Sprinkle with salt. Lay thyme leaves over the top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
- Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
- Assemble the open-faced sandwiches: Spread fresh ricotta over the bread. Top with the roasted grapes. Discard thyme sprigs.
Description
Adapted from Real Simple Magazine September 2011
- grapes
- olive oil
- kosher salt
- fresh thyme sprigs
- good rustic bread, sliced into 1/2-inch thick pieces
- olive oil
- fresh ricotta, preferably homemade
- Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle lightly with olive oil. Sprinkle with salt. Lay thyme leaves over the top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
- Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
- Assemble the open-faced sandwiches: Spread fresh ricotta over the bread. Top with the roasted grapes. Discard thyme sprigs.
Find it online : https://alexandracooks.com/2011/09/07/lunch-roasted-grapes-with-thyme-fresh-ricotta-grilled-bread/
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I love my panini machine. Within minutes of getting to work, it perfectly brands both slices of bread with nice grill marks, thoroughly heating everything else in between while allowing just a touch of cheese to ooze out its side (for presentation purposes obviously… such a thoughtful gadget.) If you can afford the kitchen real estate for a rather large uni-purpose tool, I highly recommend adding one of these presses to your arsenal of equipment. And while I’ve never tried one of these cast iron models , I imagine they might be quite good? Would love to hear your thoughts.
Anywho, I mentioned this sandwich last week while posting about thyme-roasted grapes — so delicious. Both recipes appeared in this month’s Real Simple magazine, and both are fantastic, though I must note there is nothing novel about the combination here. A double pairing of sweet and salty — jam and bacon, cheddar and pear — makes every bite worth savoring. I find the combination irresistible and even served these at a little dinner party. Casual is the new cool, right? It was fun, and at the very least, a lovely way to welcome fall.
Mmmmmm… bacon. I don’t know how you cook bacon, but I like to place mine on a parchment-lined baking sheet and roast it at 400ºF for about 20 minutes. It cooks evenly and isn’t as messy as stove-top cooking.
Description
Adapted from Real Simple September 2011
Note: For the original recipe, follow this link .
- 1 tablespoon jam, such as currant or fig or Ikea’s lingonberry (what I used)
- 2 slices of nice, bakery-style bread, from a multigrain or Italian boule for example
- 2 slices Cheddar
- 2 slices cooked bacon
- 1/4 small pear, thinly sliced
- Heat a panini machine. (Note: If you want to make a grilled cheese, follow the directions on the RS website — link is above.) Spread the jam on 1 slice of the bread. Layer the pear, bacon and cheddar on top.
- Press the sandwich in the panini machine until the bread is toasted and the cheese is melted, 3 to 5 minutes total depending on your machine.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
