Ricotta and Roasted Grape Bruschetta


OK so this isn't strictly a salad...But it has herbs, fruit and a dressing so I'm running with it. Sometimes the simplest meals are the most memorable and this bruschetta is all about clever flavour combination and quality ingredients. Make sure you invest in a proper sourdough that has been long fermented. Serve these with leafy greens or some sliced jamon and watch those smiles arrive. Perfect for brunch or a casual lunch with a bottle of Rosé (and friends of course).

  • Serves 2-4
  • Prep Time 10
  • Cook Time 15


2 tbsp Sticky Balsamic- Orange

250g Papouis ricotta

4 slices good quality sourdough

300g red grapes

12 sprigs thyme

Zest of 1 orange

2 tbsp EVOO

1 clove garlic, halved


Heat oven to 180C.

Place grapes in small bunches on a lined baking tray and drizzle with 1 tbsp EVOO and cracked black pepper. Cook for 20 minutes or until starting to hiss and caramelise.

Meanwhile, brush each slice of bread, both sides, with a little oil and rub with garlic. Heat a griddle or pan over medium high heat and toast until starting to char.

Crumble ricotta onto each piece of toasted bread. Top evenly with the roasted grapes and sprinkle with orange zest and thyme leaves.

Finish with extra thyme, salt and Sticky Balsamic Orange.

Cooks Notes

Serve with a crisp green salad