Ingredients

• 1/4 cup sliced, skin-on almonds
• 3/4 cup red seedless grapes, halved
• 1/2 cup blueberries
• 1 tablespoon honey, plus more for drizzling and serving
• 1 teaspoon fresh lemon juice
• 1/2 cup ricotta
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter, softened
• 1/2 baguette, cut into two 6-inch pieces, halved horizontally
• Kosher salt and freshly ground black pepper

Browse by ingredient

Instructions

1. Heat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet, and toast until lightly browned and fragrant, about 5 minutes; transfer to a small bowl, and set aside.
2. Toss the grapes, blueberries, honey and lemon juice in a medium bowl. Stir together the ricotta and lemon zest in a small bowl.
3. Dividing evenly, spread the 4 baguette halves with the butter. Transfer to the rimmed baking sheet, and toast until lightly browned and crisp, 5 to 7 minutes.
4. Sprinkle the toasted halves with a pinch of salt and a bit of pepper, and spread each with 2 tablespoons of the ricotta mixture. Put each half on an individual serving plate, drizzle with honey, top with a generous 1/4 cup of the fruit mixture and sprinkle with 1 tablespoon of the toasted almonds. Serve with more honey on the side.