ROASTED GRAPES & RICOTTA
- Add sugar, honey and salt to a pan on medium/ high heat, melt to form a caramel. Add nuts to pan and stir to coat, pour onto a oven tray and cook for 20 - 25 minutes, allow to cool.
- Spread ricotta onto toast, scatter with roasted and fresh grapes. Add nut brittle, drizzle with honey, garnish with rosemary and pomegranate seeds and drizzle with balsamic vinegar.
BEN'S TIP: To roast grapes; coat grapes with 1 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 tbsp olive oil and salt, roast for 30 minutes at 160°C.