Rustic Chickpea Toasts with Citrus Ricotta, Roasted Grapes, and Pistachio

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red grapes on a small baking tray and toss them with 1 tablespoon olive oil, the cinnamon, 1 tablespoon honey, a pinch of salt, and a little orange zest. Roast for 15 minutes, until juicy and lightly caramelized.

2. 2

   2. While the grapes roast, make the citrus ricotta: in a bowl, mix the ricotta with the vanilla extract, 1 tablespoon orange juice, 2 teaspoons lemon juice, the remaining orange and lemon zest, and a pinch of salt. Stir until creamy and spreadable. Set aside.

3. 3

   3. In another bowl, whisk the eggs with the milk, chickpea flour, remaining salt, and black pepper until smooth, like a light batter.

4. 4

   4. Heat a large skillet or griddle over medium heat. Add the remaining tablespoon of olive oil. Dip each slice of rustic bread into the chickpea, egg, and milk batter, coating both sides lightly.

5. 5

   5. Cook the slices in the skillet for 2 to 3 minutes per side, until golden and crisp on the outside. Work in batches if needed.

6. 6

   6. Spread each warm toast with a generous layer of citrus ricotta. Spoon the roasted grapes and their juices over the top.

7. 7

   7. Finish with the chopped toasted pistachios, an extra drizzle of honey if desired, and the fresh mint leaves. Serve immediately.