A lovely breakfast to make use of those end-of-season summer grapes that are too soft to enjoy fresh but perfect for roasting and topping a dollop of creamy labneh on a piece of crunchy toast. Add a few sprigs of thyme and a smattering of crunchy almonds to make it into a fancy treat.
2 cups of fresh grapes
4 tablespoons of labneh (or ricotta cheese)
1 tablespoon of honey
A few sprigs of thyme, fresh (or dried)
4 raw almonds, toasted and sliced
Spread grapes and a few springs of thyme on a baking sheet lined with parchment paper and roast in a 180 c degree oven for 45 minutes.
Check on grapes every 15 minutes and remove from the oven as soon as they look soft and crinkly. Make sure they don’t turn burn and discard thyme. Refrigerate until a juicy syrup forms at the bottom of the container.
Add honey to labneh or ricotta and mix with a fork until smooth and creamy.
Spread cheese on toast and top with roasted grapes. Drizzle with a little of the grape syrup and garnish with more thyme and sliced almonds.