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Ricotta and Roasted Grape Toast

Mornings (or late nights) just got a whole lot more delicious with this Whipped Ricotta Toast! Imagine warm, buttery toast topped with a dreamy ricotta and labneh whipped together, creating the perfect creamy base. Add a pop of sweetness with roasted grapes and a zing of lemon zest, and you’ve got a snack or breakfast that’s as easy as it is indulgent. This toast is about to be your new morning go-to!
30 minutes
8 Servings
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Ingredients

Roasted Grapes

  • 3 cups red grapes
  • 1 ½ tbsp olive oil
  • Pinch of salt and pepper
  • 3 thyme sprigs

    • Whipped Ricotta and Labneh

  • 15 oz container whole milk ricotta
  • ⅓ cup labneh
  • 1 ½ tbsp olive oil
  • 1 tbsp lemon zest
  • Pinch of salt

    • Assembly

  • 6-8 slices sourdough bread, toasted
  • Olive oil
  • Honey
  • Flaky salt
  • Freshly cracked black pepper

    • Instructions

    Make the Grapes

    1. Preheat the oven to 425 degrees Fahrenheit.
    2. Add the grapes, olive oil, a pinch of salt and pepper, and the thyme sprigs to a baking dish. Toss to combine. Roast for about 20-30 minutes or until the grapes just begin to burst.

    Make the Whipped Ricotta and Labneh

    1. Add all of the whipped ricotta ingredients to a food processor.
    2. Pulse on high until the mixture is light and fluffy.

    Assemble the Toast

    1. Spread desired amount of whipped ricotta onto your toasted bread.
    2. Top with a spoonful or two of the roasted grapes.
    3. Garnish with a drizzle of olive oil, honey, flaky salt, and freshly cracked black pepper.

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