I first made it over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why no bread? Well, because I served it aside this pear and bacon panini, (another fabulous RS recipe), and bread aside bread felt like overkill. What I love about these grapes are their versatility. They could be served with any number of cheeses. They could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party spooned over plump balls of burrata aside crusty baguettes. And, as noted, they are delicious with or without the bread. And what I can’t stop dreaming about doing is this: making an all-white pizza with homemade ricotta, Parmigiano Reggiano, and mozzarella, and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives. Grapes tossed with thyme, olive oil, and salt: Grapes just removed from the oven: 5 from 4 reviews
