Guest Recipe: Roasted grapes and Ricotta Crostini by Patty R.

INGREDIENTS:

Yield: 20 - 24 slices

  • 1/2 cup fresh fresh Ricotta (recipe below)
  • 1 loaf crusty bread, sliced thick
  • 2-3 cups whole grapes
  • 1/4 cup walnuts, chopped
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2-3 sprigs fresh thyme, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 2-3 teaspoons salt
  • fresh black pepper

Fresh Ricotta (Yield: 3 cups)
Ingredients:

  • 1/2 gallon of whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 2 fresh lemons, juiced

METHOD:

To pan cook grapes:

  • Heat medium size pan with butter and 1 tablespoon olive oil.
  • Add whole grapes, chopped thyme and sprinkle with 1 teaspoon salt and a few cranks of black pepper.
  • Cook over medium heat 4-5 minutes until grapes start to soften, do not let them burst. Take off heat. While grapes are cooling, whip ricotta and grill bread.

To whip ricotta:

  • Place fresh ricotta, 1 tablespoon of olive oil, fresh lemon juice,
  • 1teaspoon of salt and whip in food processor until smooth.

To grill bread:

  • Preheat grill pan. Brush sliced bread with olive oil and place oil side down on pan.
  • Grill 1-2 minutes on each side until toasted and charred.

To assemble crostinis:

  • Smother whipped ricotta on grilled bread, spoon roasted grapes over ricotta, sprinkle with salt and pepper and top with chopped walnuts and a drizzle of honey.
  • Garnish with additional fresh sprigs of thyme, if desired.

Fresh Ricotta (Yield: 3 cups)

Instructions:

  • Line a large colander with 2-3 layers of cheesecloth and place it over a large bowl.
  • Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
  • Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
  • Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator up to 5 days.



Recipe by Patty R. from Miami Florida.

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