Serves 4 (2-3 pieces per person); can be multiplied.
1 cup part-skim ricotta cheese
2 Tbsp roughly chopped fresh basil leaves
1/2 tsp honey
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 tsp olive oil
1 heaping cup seedless grapes (red or green)
1 small (demi) baguette or other small loaf of crusty bread, sliced into 1/4-inch slices
Preheat oven to 400°F.
In a small bowl, mix ricotta, basil, honey, salt and pepper. You can do this early in the day, or at least 20 minutes before assembling the bruschetta. Refrigerate until ready to use.
In a small frying pan, heat the olive oil over low heat. Add the grapes, and shake the pan to coat the grapes with oil. Continue to cook on low until some of the grapes begin to burst and exude their juices, 6-8 minutes. You want some of the grapes to collapse, and others to remain whole. When the grapes look like they've reached that point, remove from the heat and set the pan aside.
Slice the bread on an angle, and place the slices on a baking sheet. Bake for 5 minutes, until the top side is just slightly crusty. (You can do this ahead of time, too.)
Remove the baking sheet from the oven, and flip the slices over. Smear each one with a bit of the ricotta mixture, and return to the oven for 3 minutes, just to warm the cheese.
Transfer the bread slices to a serving platter, and top with the burst grapes. Add a sprinkling of black pepper, if desired.
Serve at room temperature.