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Turn the ricotta out of the tubs and put in a baking dish. Drizzle over the honey and 1 tbsp olive oil, then scatter over the chilli flakes, thyme and lemon zest. Arrange the grapes around the cheese. Keep the dish covered and chilled until you’re ready to bake. Will keep chilled for a day. Season generously with sea salt flakes before baking.
Arrange the baguette slices in a single layer over a large baking tray. Brush each one with a little of the remaining olive oil and season with salt and pepper.
Heat the oven to 180C/160C fan/gas 4. Put the baking dish of cheese on the top shelf and the baguette slices on the shelf below. Bake for 15 mins, then turn each slice of bread over and return to the oven for a further 10 mins, or until the ricotta is slightly golden at the edges and the bread is crisp.
Put the baking dish in the middle of a heatproof board, and serve with the crisp baguette slices around it, along with the slices of prosciutto, letting everyone build their own crostinis.