Bruschetta with Ricotta & Baked Grapes

1 cluster red grapes, 10 fresh thyme twigs, 2 tablespoons olive oil, 12 thin baguette slices, olive oil, 1 1⁄2 cups fresh ricotta, pinch of red chili flakes

Preheat oven to 375°F.
Pick grapes off the cluster and place in an ovenproof dish.
Add thyme and drizzle with olive oil.
Bake for about 6–7 minutes, or until the grapes start to split.
While they bake, brush baguette slices with olive oil and toast golden in a pan.
Spread ricotta on toast and place on a platter.
Spoon grapes and thyme onto toast.
Finish off with a pinch of red chili flakes.