Oven Roasted Grapes On Ricotta Fresca Crostini

Oven Roasted Grapes On Ricotta Fresca Crostini

Start with playful part of this recipe!

Ricotta Fresca

Serves 4

Ingredients

1 quart whole milk

1 1/2 tbsp lemon juice or white vinegar

1/4 tsp sea salt to taste

Cheesecloth or fine mesh sieve

Candy thermometer (optional but helpful)

Pour the milk into a saucepan. Add salt more to taste

Insert candy thermometer

Heat the milk over medium heat until 180 degrees F

If you do no have a candy thermometer make sure you stand and watch for milk to not boil.

Once it reaches 180 degrees add your choice of acid. Lemon or vinegar both equally delicious.

Stir to combine.

Allow the curds about 5 minutes to form.

Remove pan from heat.

Using a slotted spoon gently place curds on the cheese cloth lined colander and allow to drain for up to an hour.

The grape part of the recipe!

Ingredients

2 cups seedless red grapes

2 tablespoons balsamic vinegar

2 teaspoons olive oil

2 sprig fresh thyme( optional)

1/4 teaspoon kosher salt

French bread baguette, cut into slices

Preheat oven to 425 degrees.

Mix grapes with olive oil, balsamic vinegar, salt and pepper and fresh thyme sprigs whole.

Roast in a single layer for 20 minutes. Grapes should be slightly wilted when done. Remove thyme sprigs.

In the last 4-5 minutes of the grapes roasting, place and olive oil or butter brushed French baguettes slices to toast in the oven.

Get ready for explosion flavours!

Layer fresh ricotta in the toasted and cooled baguette

slices.

Spoon roasted grapes on top of the ricotta.

Eat and easy and then sip a great glass of red along with it!

Simple. Divine!