400g spinneysFOOD Black and Red Grapes, on the vine
1 tbsp soft light brown sugar
2 sprigs spinneysFOOD Rosemary, leaves picked
3 tbsp spinneysFOOD Balsamic Vinegar
1 tbsp olive oil
4 slices raisin and walnut bread
Preheat the oven to 180°C, gas mark 4. Arrange the grapes in a layer on a baking tray. Sprinkle with the sugar and rosemary and drizzle over the balsamic vinegar and olive oil. Season then roast for 15-20 minutes, or until the grapes have softened and started to release their juices. Keep warm.
Toast the bread, spread with ricotta and top with the roasted grapes to serve.