In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
Preheat the oven to 200°C. Toss the grapes with the oil on a sheet pan.
Roast for 20 minutes until the grapes are just starting to burst. Allow to cool slightly.
Spread or pipe the ricotta onto the toasted brioche. Top with the roasted grapes and then drizzle over some honey, a few fresh thyme leaves, a drizzle of olive oil and some sea salt.
