1/4 cup sliced, skin-on almonds
3/4 cup red seedless grapes, halved
1/2 cup blueberries
1 tablespoon honey, plus more for drizzling and serving
1 teaspoon fresh lemon juice
1/2 cup ricotta
1 teaspoon lemon zest
2 tablespoons unsalted butter, softened
1/2 baguette, cut into two 6-inch pieces, halved horizontally
Kosher salt and freshly ground black pepper
Heat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet, and toast until lightly browned and fragrant, about 5 minutes; transfer to a small bowl, and set aside.
Toss the grapes, blueberries, honey and lemon juice in a medium bowl. Stir together the ricotta and lemon zest in a small bowl.
Dividing evenly, spread the 4 baguette halves with the butter. Transfer to the rimmed baking sheet, and toast until lightly browned and crisp, 5 to 7 minutes.
Sprinkle the toasted halves with a pinch of salt and a bit of pepper, and spread each with 2 tablespoons of the ricotta mixture. Put each half on an individual serving plate, drizzle with honey, top with a generous 1/4 cup of the fruit mixture and sprinkle with 1 tablespoon of the toasted almonds. Serve with more honey on the side.
Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate. Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.
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