Roasted Grapes + Thyme + Ricotta Toast - Cheers to 2020!

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Hello and Happy 2020 to you!! The last decade was full of deployments, military moves, Matt’s retirement from the U.S. Navy, and the creation of our small business. Holy cannoli! I am excited to see where this next decade takes our family and of course, Newport Sea Salt Co. 

For the past 2 years, we have seen our little idea blossom into an actual small business that makes us both really proud and excited to see where we can take it. Have we had some major lessons? Each and Everyday. :) Small business is still a new frontier for us and we are taking in all the lessons learned over the past few years so we can get Newport Sea Salt stronger (and its owners) in the next decade. 

So thank YOU to each and every one of you for your support, for your kids stopping at our market table to enjoy a sample and learn about where sea salt comes from, to our customers leaving messages of encouragement on our social media channels, to all of the vendors that do business with us. We are so lucky to have the awesome Lil’Rhody and beyond support!

We wish all of you a fabulously happy and healthy 2020! 

So on to the recipe…

Every Christmas, my mother-in-law gifts cookbooks to me for inspiration. These are my favorite gifts that just keep giving over the years. I have splashed my ingredients over most of Ina Garten’s cookbooks, dog-eared plenty of pages of David Leibovitz’s to save for those special occasions, to the latest inspiration to cook from Half-Baked Harvest and Kindness and Salt.

While flipping through my new cookbooks, I noticed both of the books mentioned roasted grape recipes (At the time, I also had a Rachel Ray’s newest cookbook from the library that has roasted grape recipe as well.) I took this as a sign that instead of pouring our grapes out of a bottle that I would give this a go. Between all the recipes, I did primarily focus on Teighan Gerard’s recipe in her latest cookbook Half-Baked Harvest Super Simple.

Just think Roasted Grapes in honey, and butter, and thyme spooned on creamy ricotta toast sprinkled with our Newport Sea Salt pure flaky sea salt…..yeah, you will want to make these real soon to impress your guests or to enjoy for yourself with a nice glass of bubbly prosecco like we did! 

Cheers to 2020! 

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Roasted Grapes + Thyme + Ricotta Toast

Recipe from Half-Baked Harvest ‘Super Simple’ Cookbook. Recipe found on page 50. Also, I just tried her Cauliflower Curry Dish - oh my!!!! #thisisnotanad :)

Ingredients:

  • 2 cups of red grapes, halved if large

  • 1/4 cup of honey

  • 1 TBSP butter (I always used unsalted so you can control the amount of salt you season and finish with.)

  • Flaky Newport Sea Salt 100% pure sea salt

  • 6 slices of rustic bread toasted

  • 1 cup whole milk ricotta cheese

  • Teighan does mention a balsamic vinegar for drizzling, however, I used the syrup that developed from roasting the grapes.

  • 2 TBSP fresh tyme for garnish

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. In a 9 x 13 baking dish, combine the honey, butter and a pinch of fine sea salt. I did place the butter and honey and a pinch of our fine sea salt (Matt does make that for me to bake with.) in the microwave to melt it so I can pour over the grapes. Not sure if this is needed or not. Bake until the grapes begin to blister, for me it was about 20 minutes (or more). Set aside to cool slightly.

  3. Meanwhile spread the ricotta on your lightly toasted bread, Spoon the gorgeous roasted grapes onto your blank canvas, (my words, not hers) and drizzle the syrup that’s in the baking dish and take your flaky sea salt and pop a sprinkle or 2 along with the tyme garnish.

  4. Oh, and go ahead, pour yourself a glass of bubbly, because 2020 is all about celebrating!