Begin with a large non-stick pan on medium- high heat. Start with butter and a splash of olive oil. Add the shallots and cook for 1-2 minutes, then quickly add the grapes. Coat them until they are shiny and leave them without moving the pan so they can get a good sear on one side then repeat, about 2-3 minutes.
Once the grapes are plump and seared, take off the heat and add lemon juice, balsamic vinegar, chopped herbs, salt and pepper. Set aside and cool.
Take the ricotta and season with salt and pepper, mix well and set aside.
To finish; brush the bread with olive oil and toast under the broiler or in a pan. Spread the ricotta cheese and finish with the roasted grapes on top.
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