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
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
36 pieces
Level:
Easy

Ingredients

  • 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

Directions

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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