Roasted Grape "Bruschetta"

Have you ever come across a recipe that was so delicious and so simple it made you do a face palm because you hadn't thought of it? Well, that's exactly what this little gem did to me. Grapes are a pretty awesome fruit but I don't think they get near as much credit as they deserve. Sure, we throw them in fruit salad and turn them into jelly but that's about it. I started to appreciate the grape for something more in high school when a good friend of mine opened my eyes to grape pie. Yep, you heard right, Grape. Pie. I thought, well that sounds weird but never being the type to shy away from a new culinary experience, I gave it a whirl. My mind was blown, it was incredible. A similar thing happened when I saw a recipe for roasted grape bruschetta. Man, why didn't I think of this!!! Of course, mixing the sweetness of grapes with the savoriness of thyme was a taste bud treat waiting to happen! What I didn't expect was how ridiculously simple it would be to make and how I almost forfeited the rest of my dinner to keep eating the bruschetta.

Rinse your grapes and cut some fresh thyme. Strip the leaves off the stems and toss together with some olive oil and salt.

Pre-heat your oven to 375°. Arrange the grapes on a baking sheet. Bake for around 10 minutes or until you see the grapes start to split open.

While the grapes are baking, slice bread (any hearty variety you like, I chose an Italian baguette) and brush with olive oil. Toast on a grill so you get the the pretty, char-y grill marks.

 Dollop fresh ricotta cheese on each slice and top with the baked grape mixture. I smashed my grapes slightly after they came out of the oven so they would sit easier on the toast. Serve while still warm and try not to eat 100 of them because trust me, you'll want to!

XOXO,

Mrs. B