- Preheat oven to 425°F (220°C). Toss together grapes, olive oil and balsamic vinegar. Spread on parchment paper–lined baking sheet.
- Roast for 12 to 15 minutes or until skins are blistered and grapes are tender. Let cool.
- Fold together ricotta and orange zest; spread over toast.
- Drizzle with honey and top with grapes.
Tip: Sprinkle with toasted pine nuts for an elegant touch.