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.
Ingredients:
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
Directions:
Step 1:
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.
Step 2:
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.
Step 3:
Add honey to labneh or ricotta and mix with a fork until smooth and creamy.
Step 4:
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.
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