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laurabucchieri
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Preheat your oven to 425°F. Drop your grapes on a sheet pan, drizzle lightly with olive oil, and add thyme sprigs and salt. Bake for 20-25 minutes, or until grapes are a bit jammy but still hold their texture.
In a food processor, add ricotta, feta, lemon zest, lemon juice, and a pinch of salt. Turn on the food processor and whip the cheese while streaming in a couple tablespoons of olive oil. It's ready when the texture is fluffy and glossy, and usually takes like 3 minutes. Taste the mixture to make sure the salt and lemon levels are where you want them.
In a skillet over medium heat, add a tablespoon of olive oil and toast your baguette slices in batches for about a minute on each side, or until golden brown. I like my little toasts to be crispy on the edges but still soft in the center. Otherwise it's like chewing on a brick.
In a pan over low heat, add honey and chili flakes and warm until the honey thins into a spoonable texture -- maybe a minute or two.
To assemble, spoon the cheese mixture on a platter, lay the grapes on top, drizzle with hot honey, and serve alongside the toasted bread.