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.
- 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
- 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)
- Preheat the oven to 300 degrees F.
- Wash & thoroughly dry the grapes.
- Lay them out on a parchment paper lined baking sheet.
- Sprinkle the dried herbs over the grapes, drizzle the agave on top, and roll the grapes around with your palms to coat them.
- Roast for 45 minutes or until noticeably softened.
- The agave will be starting to caramelize around the grapes.
- Remove from the oven & set aside.
- Combine the ricotta, mascarpone, agave, lemon zest, & salt together in a small bowl.
- Mix well until smooth. Set aside.
- Pour one cup of balsamic vinegar (not your best balsamic vinegar!) in a pot and bring to a rapid simmer over medium heat.
- 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.
- 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.
- Toast the slices of bread.
- Spoon the ricotta on top of each slice of toast.
- Top with the grapes.
- Drizzle with the reduced balsamic.