Recipes | Fruits From Chile
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~ A Grown-up twist on PBJ + Roasted Herby Grapes with Ricotta ~

  • 1 bunch fresh red Chilean grapes
  • 1 teaspoon extra virgin olive oil+ more for serving
  • 4 thick slices artisanal bread, toasted
  • 6-8 tablespoon spreadable ricotta, divided
  • Sea salt flakes
  • 4 sprigs fresh thyme
  • 4-6 tablespoons creamy, salted almond butter, divided
  • Honey


Preheat oven (or toaster) oven to 425.

Toss 14 grapes with 1 teaspoon olive oil in a small baking dish. Roast grapes for 5-7 minutes until grapes are getting caramelized and just starting to split.

Place your 4 slices of toasted bread on a serving board or individual plates.

Top two slices of toasted bread with 3-4 tablespoons ricotta, each. Add a generous pinch of salt to the ricotta if it isn’t naturally salty. Add roasted grapes and thyme sprigs. Top with an additional guzzle of olive oil, more flaked sea salt and a generous grind of black pepper

On the two slices of remaining bread, create a grown-up PBJ with a smear of almond butter and halved grapes. Drizzle with honey.

Eat right away!