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Sourdough toast topped with rosemary roasted red grapes, whipped ricotta, honey drizzle, and flaky salt on a wooden board

Rosemary Roasted Grape Toast with Ricotta and Honey

Rosemary roasted grape toast layers blistered, caramelized grapes over whipped ricotta on toasted sourdough, finished with honey and flaky salt. A 40-minute appetizer or brunch dish that eats like a full meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Roasted Grapes
  • 300 g red seedless grapes stems removed
  • 3 fresh rosemary sprigs whole
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey for roasting
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp kosher salt
Ricotta Base
  • 200 g whole-milk ricotta drained if watery
  • 1 tsp lemon zest from about half a lemon
  • 1 pinch kosher salt
Toast and Finishing
  • 4 thick slices sourdough bread about 2 cm thick
  • 1 tbsp extra-virgin olive oil for brushing bread
  • 2 tsp honey for drizzling
  • 1/2 tsp flaky sea salt for finishing
  • 1 tsp fresh rosemary leaves optional garnish

Method
 

Roast the Grapes
  1. Heat the oven to 220 C / 425 F. Line a rimmed baking sheet with parchment paper.
  2. Pat the grapes dry with a paper towel, then spread them in a single layer on the prepared sheet. Make sure they are not touching each other.
  3. Lay the rosemary sprigs among the grapes. Drizzle with 2 tbsp olive oil and 1 tsp honey. Sprinkle with kosher salt and black pepper. Toss gently to coat.
  4. Roast for 20 to 25 minutes, until the grapes are blistered and starting to collapse, and the edges of some are lightly caramelized. The juices should pool and thicken slightly on the parchment.
  5. Remove from the oven and discard the rosemary sprigs. Set aside to cool for 5 minutes while you prepare the toast.
Whip the Ricotta
  1. Combine the ricotta, lemon zest, and a pinch of kosher salt in a small bowl.
  2. Beat with a fork for about 60 seconds until the mixture is smooth and slightly fluffy. Taste and adjust salt if needed.
Toast the Bread
  1. Set your oven broiler to high. Brush both sides of each sourdough slice with olive oil.
  2. Place slices on the baking sheet and broil for 2 to 3 minutes per side, watching closely, until the surface is golden and the edges are crisp.
Assemble and Serve
  1. Spread a generous layer of whipped ricotta over each toast, going nearly to the edges.
  2. Spoon the warm roasted grapes and any accumulated juices over the ricotta. Divide evenly across the four slices.
  3. Drizzle each toast with honey, then finish with flaky sea salt and fresh rosemary leaves if using. Serve immediately.

Notes

Nutrition is estimated per toast based on 4 servings. Values will vary depending on bread size and how much honey you drizzle.