Grape Compote on Ricotta Toast

Italian breakfasts often favor simple, bright flavors over heavy stacks. Here, honey-lemon grape compote softens over creamy ricotta on thick toast, finished with thyme and a crunch of nuts.

Serves 2 · 8 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 15g protein
• 48g carbs
• 16g fat
• 3.3g fiber

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Ingredients

• 2 cups fresh seedless grapes
• 4 slices thick-sliced sourdough or country bread
• 1 cup whole-milk ricotta
• 1 tbsp honey
• 2 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 tsp fresh thyme leaves
• 1 pinch pinch kosher salt
• 1 tsp extra-virgin olive oil
• 2 tbsp toasted pine nuts or chopped walnuts
• to finish black pepper

Instructions

1. 1Place the grapes in a small saucepan with the honey, lemon juice, lemon zest, thyme, and salt.
2. 2Set the pan over medium heat and cook, stirring occasionally, until the grapes soften and begin to burst, about 8 to 10 minutes.
3. 3Use the back of a spoon to gently smash half the grapes so they release juices and form a loose, glossy compote; keep some whole for texture.
4. 4Remove the pan from heat and let the compote cool slightly so it thickens without becoming jammy.
5. 5Toast the bread slices until deeply golden and crisp on the outside while still tender inside.
6. 6Stir the ricotta with a drizzle of olive oil until it looks creamy and spreadable.
7. 7Spread a generous layer of ricotta over each warm toast, reaching all the way to the edges.
8. 8Spoon the warm grape compote over the ricotta so the juices trickle into the cheese.
9. 9Scatter the toasted nuts across the top and finish with a grind of black pepper and a few extra thyme leaves if desired.
10. 10Serve right away while the toast is still crunchy and the ricotta is cool against the warm fruit.