Whipped Ricotta & Honey-Roasted Grape Crostini

1. Preheat the oven to 220 degrees Celsius (fan-forced) for the grapes.
2. Make the hot honey: warm the honey gently in a small saucepan over low heat (do not let it boil) with the Aleppo pepper, chilli flakes, orange peel, thyme, cracked peppercorns and smoked paprika. Infuse for 8 to 10 minutes, take off the heat and stir in the apple cider vinegar. Leave to steep, then strain (or leave the flakes in for texture).
3. Roast the grapes: toss the grapes on a tray with the olive oil, thyme, honey, black pepper and salt. Roast for 15 to 20 minutes until blistered and jammy. Squeeze over a little lemon.
4. Whip the ricotta: blend the ricotta, Greek yoghurt, lemon zest, olive oil and a pinch of salt until smooth and light. Taste and season.
5. Char the bread: brush the sourdough slices with olive oil and char on a hot grill pan until golden with grill marks, then rub with the cut side of the garlic.
6. Build: spread whipped ricotta on each crostini, spoon over the roasted grapes, drizzle with the hot honey, and finish with pistachios, torn mint, flaky salt and a little olive oil.

Swap pistachios for walnuts, or mint for thyme. Leave the chilli out of the honey for a milder version.