Roasted Grapes with Lemon Ricotta Toast

It’s officially 13 days until Christmas. It will be our first Christmas in our new place, and my niece Madeleine’s first Christmas EVER.

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I have been testing recipes the past few days, hoping to come up with something I can bring to share with everyone at Christmas dinner. Enter roasted grapes with lemon ricotta toast.

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I have roasted grapes for other dishes before, and there are tons of other variations online. I kept it simple this time, and tossed the grapes with a little olive oil, sea salt, pepper and fresh rosemary. I also threw in a couple of whole rosemary sprigs underneath the grapes to add additional flavor.

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After reminding myself how amazing grapes can be when you roast them, it makes me want to try other fruits and see how they turn out. Strawberries, raspberries, maybe even citrus fruit?

Has anyone ever tried roasting other fruits? If you have, spill your guts! I want to hear all about it.

Roasted Grapes with Lemon Ricotta Toast

serves 2 as an appetizer

6 slices of baguette

bunch of grapes (however many you want to roast)

1/2 cup walnuts

4 tbsp olive oil

1/2 cup ricotta cheese

1 lemon

3 sprigs of fresh rosemary

salt and pepper, to taste

  1. Preheat oven to 400 degrees.
  2. Take the 2 sprigs of rosemary and pull off the leaves. Discard the stem and roughly chop.
  3. Rinse and dry the bunch of grapes, then lightly toss in 2 tbsp of olive oil, salt, pepper and chopped rosemary.
  4. Line a baking sheet with foil and on one side lay out the baguette slices and on the other half, lay out the grapes. Drizzle the remaining 2 tbsp of olive oil on both sides of the baguette. Tuck the last whole piece of rosemary underneath the grapes before placing in the oven.
  5. Bake in the oven for 8-10 minutes, turning the baguette once. The grapes are ready when the skin has wrinkled a bit and a few of the grapes pop open.
  6. Toast the walnuts in a dry pan over medium heat for 3-5 minutes, until they’re fragrant and slightly brown. Set aside.
  7. While the baguette and grapes are in the oven, make your ricotta mixture. Mix the ricotta, salt and pepper to taste, the juice of 1/2 a lemon and the zest of 1/2 a lemon. Set aside.
  8. Once the grapes and baguette are ready, it’s time to assemble.
  9. Spread a bit of the ricotta mixture on each piece of baguette, topped with crushed walnuts, salt, pepper and bit more lemon zest. Serve the grapes on the side.
  10. Serve immediately.

 

 

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