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Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast

Roasting grapes dries them to a fudgy texture and concentrates their sweetness. Make plenty of the walnut brittle as you’ll be helping yourself to it from the jar for days to come.


Serves 4

225g/8oz black grapes
11⁄2 tbsp extra virgin olive oil
1⁄2 tbsp balsamic vinegar
50g/2oz walnuts
2 tbsp brown sugar
1⁄2 tbsp honey
1 rosemary sprig, leaves picked and finely chopped
250g/9oz good-quality ricotta
4 slices sourdough bread
Salt and freshly ground black pepper


  1. Preheat the oven to 180°C fan/350°F/gas 6. Toss the grapes with 2 tsp of the oil, the balsamic vinegar and some seasoning. Transfer to a tray lined with baking parchment and roast for 15–20 minutes until sticky and syrupy. Leave to cool a little.
  2. Meanwhile, toast the walnuts in a hot frying pan until golden. Stir in 1 tsp of the oil, the sugar, honey, rosemary leaves and a good few pinches of salt. Let it bubble gently for about 3 minutes until the sugar has caramelized. Tip onto a tray and leave to cool completely.
  3. Place the ricotta in a small bowl and beat well. Add a good few pinches of salt and pepper and the remaining oil and continue to beat until smooth but spreadable.
  4. Toast the bread and leave to cool briefly, then spread with the ricotta. Top with the grapes and their sticky juices. Chop or bash the walnut brittle into smaller pieces and scatter over the toast.

Seriously Good Toast: Over 70 Recipes for the Best Ever Toast by Emily Kydd, Quadrille, £14, Photography @ Louise Hagger