Roasted grape and ricotta toast with raw mulberry honey

Roasting grapes changes them completely: the skins wrinkle, the juices concentrate and their fresh acidity turns mellow. Spoon them over crisp sourdough with ricotta and a final drizzle of our raw mulberry honey, and you have a toast that feels generous without becoming complicated.

Our mulberry honey is amber-coloured, floral and fruity, with a gently tart edge. It is harvested in Spain and is not pasteurised. We add it at the table so its flavour remains clear alongside the warm grapes.

Roasted grape and ricotta toast with mulberry honey

Makes 4 toasts · Prep: 10 minutes · Cooking: 18–22 minutes

Ingredients

• 4 thick slices of sourdough bread
• 300 g seedless red or black grapes
• 200 g ricotta
• 1–2 tablespoons of our raw mulberry honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• A few sprigs of fresh thyme
• Freshly ground black pepper
• A small pinch of salt

Method

1. Heat the oven to 200°C. Rinse the grapes and dry them thoroughly. Keep them in small clusters for a more rustic look, or remove them from the stems.
2. Roast the grapes. Place them on a baking tray with the olive oil, salt and a few thyme leaves. Toss gently and roast for 18–22 minutes, until softened and beginning to burst.
3. Season the ricotta. Loosen it with the lemon juice and black pepper. Keep a little texture rather than beating it completely smooth.
4. Toast the bread. Brown the slices shortly before serving so they stay crisp beneath the ricotta.
5. Assemble. Spread over the ricotta, then add the warm grapes and a spoonful of their roasting juices.
6. Finish with honey. Wait a minute, then drizzle over our raw mulberry honey. Add thyme and pepper to taste.

Why the pairing works

Roasted grapes bring concentrated fruit

Oven heat softens the grapes and concentrates their juice. They become richer than fresh grapes while retaining enough brightness to keep the toast lively. There is no need to sweeten the tray: the honey works better as a final seasoning.

Ricotta makes a calm, creamy base

Ricotta is mild enough to leave room for the fruit and honey. Lemon keeps the topping fresh, while the toasted bread adds the structure every bite needs.

Our mulberry honey ties it together

Its floral, fruity character echoes the grapes, and its tart edge meets the lemon. Start with a light drizzle, taste, and add more only if the toast needs it.

Small details that improve the result

• Dry the grapes well: excess water encourages steaming rather than roasting.
• Give them room: a crowded tray prevents good browning.
• Toast at the last minute: the bread should remain crisp under the ricotta.
• Add the honey after cooking: this keeps its flavour distinct and makes the balance easier to control.
• Serve warm, not piping hot: very hot grapes can make the ricotta loose.

Ways to make it your own

Add chopped walnuts for crunch, or serve the toast with a lemony rocket salad for a light lunch. For brunch, roast the grapes ahead and warm them briefly while the bread toasts.

Allergens: this recipe contains milk and, depending on the bread, cereals containing gluten. Adding walnuts introduces tree nuts.

A simple toast with the balance of a complete dish

Each ingredient has a purpose: crisp bread, soft ricotta, deeply fruity grapes and our amber honey as the finishing note. Explore the floral, fruity and gently tart character of our raw mulberry honey.