Look for deep purple grapes that are about as large as a quarter; they will be sweeter and easier to seed than little ones. If you have dark chocolate on hand, try shaving some over the top.
Recipe courtesy of Cooking Channel
40 min
30 min
36 pieces


  • 1/2 soft baguette, about 12 inches
  • 1 cup walnut halves
  • 1/2 pound Concord grapes
  • 1 cup whole-milk ricotta cheese
  • 1 1/2 tablespoons honey
  • Kosher salt


Preheat the oven to 400 degrees F. Cut the baguette into 36 slices, each about 1/4 inch thick, and place on a baking sheet in a single layer. Toast until browned and crisp on the outside, but still yielding on the inside, about 8 minutes. Coarsely chop the walnut halves into small pieces and spread on a baking sheet in a single layer. Toast until very aromatic and slightly darkened, about 8 minutes. 

Halve the grapes and carefully remove the seeds with a paring knife. Discard the seeds and halve the grape pieces again, if you are using large grapes. 

Combine the ricotta cheese and the honey in a small bowl and stir until combined. 

To assemble, spread each slice of toast with ricotta, about 1 teaspoon each. Sprinkle the nuts over the cheese and arrange as many grape pieces per toast as will fit, about 4 to 5. Sprinkle with salt and serve. 


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