Warm Grape & Squash Toast

Mediterranean kitchens often pair sweet fruit with savory roast vegetables on good bread. Warm grape and squash toast layers caramelized delicata with blistered red grapes over ricotta, rosemary, and a drizzle of honey on thick sourdough.

Serves 2 · 12 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 13g protein
• 48g carbs
• 20g fat
• 3.6g fiber

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Ingredients

• 1 cup seedless red grapes
• 1 cup diced delicata or butternut squash
• 2 slices thick sourdough or country bread
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• 1 tsp minced fresh rosemary
• 1 small garlic clove
• 1 tbsp honey
• 1 tsp lemon juice
• 1/2 tsp flaky salt
• 1/4 tsp black pepper
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment for easy cleanup.
2. 2Toss the diced squash with a spoonful of olive oil, half the rosemary, salt, and pepper until lightly coated.
3. 3Spread the squash in a single layer and roast 15 minutes until the edges begin to caramelize and the pieces are tender when pierced.
4. 4Add the whole grapes to the same pan, drizzle lightly with remaining oil, and return to the oven for 8 to 10 minutes until the grapes soften and some skins split.
5. 5While the fruit and squash finish, toast the bread slices until deep golden and crisp on the outside.
6. 6Rub the warm toast lightly with the cut side of the garlic clove for subtle aroma without raw bite.
7. 7Stir the ricotta with a squeeze of lemon juice and the remaining rosemary until smooth and spreadable.
8. 8Spread a generous layer of the herbed ricotta over each toast, reaching the edges.
9. 9Spoon the warm roasted squash and blistered grapes over the ricotta, letting juices soak slightly into the bread.
10. 10Finish with a thin drizzle of honey, a scatter of pumpkin seeds, flaky salt, and a grind of black pepper.
11. 11Serve immediately while the toast is still warm and the grapes are juicy against the creamy ricotta.