Roasted Grape And Ricotta Toasts Recipes

TOMATO TOAST WITH RICOTTA

Steps:

• Preheat oven to 425 degrees.
• Place bread onto a parchment lined baking sheet.
• Brush both slices of bread with olive oil.
• Place tomatoes into a small baking dish. Add olive oil, sliced garlic, oregano and a large pinch of salt. Stir to combine.
• Roast bread and tomatoes for 8-10 minutes, flip bread. Roast for another 5 minutes.
• Divide ricotta evenly between toasts.
• Then divide tomatoes evenly between toasts.
• Sprinkle each toast with Kosher salt and garnish with fresh arugula and chopped parsley if desired.

WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees F.
• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
• Meanwhile, cut bread into 20 (½-inch) slices.
• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
• Remove bread from oven and assemble toast.

ROASTED GRAPE CROSTINI

Steps:

• Preheat the oven to 425℉
• Add the grapes, olive oil, salt, and thyme to a rimmed baking sheet and toss to coat.
• Roast the grapes for about 30 minutes, or until they are blistered and bubbling. Remove from the oven and let cool while you prepare the crostini.
• Toast the bread to your desired level of toastiness, then spread the same amount of ricotta on each slice and sprinkle with a pinch of salt.
• Top with the grapes, then drizzle with honey and spring with salt (if desired) and serve immediately.
• Store leftovers in an airtight container in the fridge for up to 4 days.

BLISTERED GRAPES WITH HONEY AND RICOTTA

Steps:

• Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
• Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.