Herbed Tomato & Grape Tartines

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 1 large crusty baguette
• 3 medium ripe tomatoes
• 1 cup red grapes
• 1 cup fresh ricotta
• 1/3 cup fresh basil
• 2 tbsp fresh chives
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1/4 cup toasted pumpkin seeds
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 400°F. Slice the baguette on a slight diagonal into eight thick pieces.
2. 2Arrange the slices on a baking sheet, brush lightly with olive oil, and toast 8 to 10 minutes until the edges are golden and the centers stay tender.
3. 3While the bread toasts, slice the tomatoes into thin rounds and pat them gently with a paper towel to remove excess moisture.
4. 4Halve the grapes and set them aside so they are ready for quick assembly.
5. 5In a small bowl stir the ricotta with chopped basil, chives, thyme, lemon zest, salt, and a drizzle of olive oil until the cheese is fluffy and herb-flecked.
6. 6Remove the toasted baguette slices and let them cool one minute so the ricotta does not melt completely.
7. 7Spread a generous layer of the herbed ricotta on each warm slice, reaching almost to the edges.
8. 8Shingle two or three tomato slices over the ricotta on each tartine.
9. 9Scatter halved grapes across the tomatoes so sweet and savory notes mingle in every bite.
10. 10Drizzle the remaining olive oil and a tiny thread of honey over the tops.
11. 11Season with flaky sea salt and freshly cracked black pepper.
12. 12Finish with toasted pumpkin seeds for crunch and a light zigzag of balsamic glaze.
13. 13Arrange the tartines on a large board, garnish with extra herb leaves, and serve immediately while the bread still has contrast.