Heat oven to 400°. Toss
grapes with 1 tbsp thyme, the
olive oil and 1/8 tsp salt. Place on
a rimmed baking sheet; roast at
400° for 40 to 50 minutes,
shaking a few times, until wilted.
Mix ricotta and remaining
1 tsp thyme and 1/4 tsp salt.
Spread 1 generous tbsp on each
crostino. Scatter grapes on top
and garnish with more thyme, if
using. Drizzle with honey.
Slice a 12 oz baguette into 24
pieces. Brush with 1 tbsp olive
oil and bake at 400° for 8 to 10
minutes, until lightly toasted.
Top with these three options.