Ricotta Toast with Wine-Roasted California Grapes
Rich, jammy, and irresistibly elegant, this Ricotta Toast with Wine-Roasted California Grapes is a holiday-worthy twist on a classic crostini. Sweet grapes roasted in red wine and balsamic vinegar melt into a luscious topping over creamy ricotta and crisp baguette slices. Finished with a hint of lemon zest, it’s a simple yet sophisticated bite that shines at any festive gathering.
California Table Grape Commission
California Table Grape Commission
Recipe - Frankston #713
Ricotta Toast with Wine-Roasted California Grapes
Prep Time30 Minutes
Servings12
Cook Time30 Minutes
Ingredients
3 cups Grapes from California
3/4 cup Chianti or other full bodied red wine
2 tablespoons white or traditional balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
24 soft or toasted baguette slices*
1 1/4 cups part-skim ricotta cheese
Finely grated lemon zest
Basil leaves for garnish if desired
Directions
- Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in sides slightly to form a rim. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture.
- Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure to not burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes.
- Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices.
- Grate lemon zest over the top.
Nutritional Information
Nutritional analysis per serving: 160 Calories; Protein 6 g; Carbohydrate 24 g; Fat 4 g (23% Calories from Fat); Saturated Fat 1.5 g (8% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 250 mg; Fiber 0 g.
Prep Time
Cook Time
Servings
Directions
- Preheat oven to 425°F and line a baking sheet with a large piece of foil; fold in sides slightly to form a rim. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture.
- Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure to not burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes.
- Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices.
- Grate lemon zest over the top.
