Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.

Slice the baguettes on a slight angle into ¼-inch thick slices. Brush both sides of each slice with olive oil. Sprinkle each side lightly with salt and pepper. Bake in the oven for 10-15 minutes or until golden brown and crunchy.

Can be made ahead – let cool completely, then store without toppings in an airtight container for up to 3 days.

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Add the grapes, olive oil, vinegar, 2 sprigs fresh thyme, and a pinch of salt and pepper, and toss to coat. Roast for 15 minutes or until the grapes are softened and the skins start to pop, stirring occasionally. Remove and discard the thyme sprigs. Let cool.

Spread the crostini with ricotta. Using a slotted spoon, spoon grapes on top. Garnish with a few fresh thyme leaves and serve.