Balsamic Glazed Roasted Grapes with Lemony Ricotta Toasts

I really enjoy flavors that mix salty & sweet. Throw in some creamy & crunchy ingredients & you've named all of the attributes I think the perfect snack should have.

I found this recipe on food52.com (yes I enjoy their recipes if you haven't noticed).  It caught my eye when I read roasted grapes & ricotta in one title.  It sounds like my ideal cheese plate all in one. I knew I had to make it.  I didn't have all of the ingredients that the original recipe calls for so I ad-libbed with my own & i spooned mine over some hearty toasts.

It's a pretty unique recipe. I posted this image on instagram & two of my girlfriends debated whether it was a photo of grapes or garlic.  Both are valid responses in my world, but it was grapes in this instance. I highly recommend this recipe, even if you don't have time to roast the grapes make the lemony ricotta & eat it with a spoon.


Roasted Grapes

• 2 cups large seedless grapes, I used organic green ones
• 1 teaspoon dried herbes de provence
• 1 tablespoon agave (or you can use honey)

Lemony Ricotta Topping

• 3 tablespoons ricotta cheese, drained if watery
• 1 tablespoon mascarpone cheese
• 1 teaspoon agave
• zest from ¼ lemon
• pinch salt
• balsamic vinegar reduced to a syrup (I made this one earlier in the week & kept it in a squeeze bottle in my fridge

Toasts

• 1 hearty baguette like whole wheat, sliced into 1/2 inch pieces

Make it! (recipe adapted from the Wimpy Vegetarian's recipe on Food52.com)

1. Preheat the oven to 300 degrees F.
2. Wash & thoroughly dry the grapes.
3. Lay them out on a parchment paper lined baking sheet.
4. Sprinkle the dried herbs over the grapes, drizzle the agave on top, and roll the grapes around with your palms to coat them.
5. Roast for 45 minutes or until noticeably softened.
6. The agave will be starting to caramelize around the grapes.
7. Remove from the oven & set aside.
8. Combine the ricotta, mascarpone, agave, lemon zest, & salt together in a small bowl.
9. Mix well until smooth. Set aside.
10. Pour one cup of balsamic vinegar (not your best balsamic vinegar!) in a pot and bring to a rapid simmer over medium heat.
11. Reduce the heat to medium-low and continue to simmer until the vinegar is reduced by at least half and reduced to a syrupy consistency.
12. The best way to know when enough simmering is enough – watch the bubbles. When the bubbles start to get larger, mixed with smaller bubbles, you’re done. If the balsamic vinegar reaches the point of large lazy bubbles, you have gone a little too far.
13. Toast the slices of bread.
14. Spoon the ricotta on top of each slice of toast.
15. Top with the grapes.
16. Drizzle with the reduced balsamic.