Walnut brittle roasted grapes & ricotta

Walnut brittle roasted grapes & ricotta

From
Posh Toast
Serves
4
Prep
25 mins

Roasting grapes dries them to a fudgy texture and concentrates their sweetness. Make plenty of the walnut brittle as you’ll be helping yourself to it from the jar for days to come.

Ingredients

Quantity Ingredient
225g black grapes
1 1/2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
50g walnuts
2 tablespoons brown sugar
1/2 tablespoon honey
1 rosemary sprig, leaves picked and finely chopped
250g good-quality ricotta
4 slices sourdough bread
salt
freshly ground black pepper

Method

  1. Heat oven to 180°C fan. Toss the grapes with 2 tsp of the oil, the balsamic vinegar and some seasoning. Transfer to a tray lined with baking parchment and roast for 15 – 20 minutes, until sticky and syrupy. Leave to cool a little.
  2. Meanwhile toast the walnuts in a hot frying pan until golden. Stir in 1 tsp of the oil, the sugar, honey, rosemary leaves and a good few pinches of salt. Let it bubble gently for about 3 minutes, until the sugar has caramelised. Tip onto a tray and leave to cool completely.
  3. Place the ricotta into a small bowl and beat well. Add a good few pinches of salt and pepper and the remaining oil and continue to beat until smooth but spreadable.
  4. Toast the bread and leave to cool briefly, then spread with the ricotta. Top with the grapes and their sticky juices. Chop or bash the walnut brittle into smaller pieces and scatter over the toast.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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