Blistered Grapes With Honey And Ricotta Recipes
GRAPE AND RICOTTA CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
- In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.
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- Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
- Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and crisp.
- To assemble the crostini, dollop 1 tablespoon of the ricotta onto each toast. Spoon the warm grapes on top and sprinkle with the pine nuts. Arrange on a platter and top with a drizzle of honey and some lemon zest. Sprinkle the crostini with salt and garnish with chopped rosemary.
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- Preheat oven to 400°F. Cut the grapes in half, and place them on a parchment-lined baking sheet. Season grapes with olive oil, salt and pepper.
- Roast the grapes in the oven for approximately 30 minutes, until they begin to wrinkle and start to release their juices.
- While grapes are roasting, add the ricotta to a bowl and season with salt. With an electric mixer, whip the ricotta until it is creamy and smooth, a few minutes.
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- Preheat the oven to 400 degrees. Toss the grapes with the olive oil, sea salt, pepper, and a few sprigs each of fresh rosemary and thyme. Spread on a baking sheet in an even layer. Bake until the skins begin to pop and the grapes brown slightly and release juices, about 30-35 minutes.
- Slice the baguette on an angle into 1/4″ – 1/2″ slices. Brush both sides with olive oil and bake until toasted and slightly golden, about 10-12 minutes, rotating the tray halfway through.
- Spread the lemon ricotta on each crostini. Top with the warm roasted grapes (discard thyme and rosemary sprigs). Top the grapes with fresh thyme, flaky sea salt, and a drizzle of honey. Enjoy!
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