Preparation

This recipe rides the line between appetizer and dessert, and honestly, we're not interested in categorizing it. Grapes become jammy and intense when roasted, and brown butter adds a hazelnut complexity that makes everything sing.

Preparation

1. Preheat oven to 200°C (400°F).
2. Melt butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 5 minutes). Remove from heat.
3. Brush naan breads generously with half the brown butter and place on a baking sheet.
4. Scatter grapes over the naan and drizzle with remaining brown butter.
5. Roast for 12-15 minutes until grapes are blistered and naan is crispy at the edges.
6. Remove from oven, dollop with ricotta, and sprinkle with flaky salt.

Cut into pieces and watch these disappear. The salt is crucial—it amplifies both the sweet grapes and rich butter.