Grape & Ricotta Toast Cups

Creamy ricotta and fresh grapes have long been a favorite pairing in Italian home cooking. These toast cups bake thin bread into crisp shells that cradle honey-drizzled ricotta, juicy grapes, and a hint of thyme.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 265 cal
• 11g protein
• 38g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 8 slices whole-wheat sandwich bread
• 1 cup whole-milk ricotta cheese
• 1.5 cups red and green seedless grapes
• 3 tablespoons honey
• 2 teaspoons fresh thyme leaves
• as needed olive oil spray
• 1/4 teaspoon flaky sea salt
• 1 teaspoon lemon zest

Instructions

1. 1Preheat the oven to 375°F and lightly coat a standard 12-cup muffin tin with olive oil spray.
2. 2Using a rolling pin, flatten each slice of bread until it is thin and pliable, then cut each slice into a rough circle that will fit inside a muffin cup.
3. 3Press one bread circle firmly into each of eight muffin cups, molding it up the sides to form a cup shape; spray the insides lightly with olive oil.
4. 4Bake the bread cups for 10 to 12 minutes until they are crisp and golden brown at the edges; remove from the oven and let them cool in the tin for 3 minutes.
5. 5While the cups bake, halve the grapes and place them in a small bowl.
6. 6In another bowl stir the ricotta with the lemon zest and most of the thyme leaves until smooth and fragrant.
7. 7Carefully lift the toasted bread cups out of the muffin tin and arrange them on a serving platter.
8. 8Spoon a generous dollop of the seasoned ricotta into the bottom of each warm toast cup.
9. 9Top the ricotta with the halved grapes, letting a few tumble over the sides for a casual look.
10. 10Drizzle honey evenly over the filled cups, then finish with flaky sea salt and the remaining thyme leaves.
11. 11Serve immediately while the toast cups are still crisp and the ricotta is cool against the warm bread.