Instructions

Follow the steps and taste along the way.

1. Preheat the oven and prepare the grapes

   Preheat the oven to 210 °C. Rinse the grapes, dry them thoroughly, and place them in a small baking dish. Toss with the olive oil, balsamic vinegar, thyme leaves, and 1 g of salt.

   

2. Roast the grapes

   Roast the grapes for 18 to 20 minutes at 210 °C, until they burst, release their juices, and begin to caramelize lightly around the edges. Remove the dish from the oven and let the grapes stand briefly.

   

3. Toast the baguette

   Cut the baguette into 8 slices about 1.5 cm thick. Arrange them on a baking sheet and bake at 210 °C for 5 to 7 minutes, turning them halfway through. The slices should be golden on the surface and still a little soft in the center.

   

4. Season the ricotta

   Stir the ricotta together with the lemon zest, lemon juice, remaining 0.5 g of salt, and ground black pepper. Mix until the cream is smooth and easy to spread.

   

5. Finish the crostini

   Spread ricotta on each toasted slice and top with the warm grapes and a little of the juice from the baking dish. Serve immediately, while the bread is crisp and the grapes are still warm.