Recipe courtesy of Haylie Duff
Episode: Secret Sauce
Grape Ricotta Crostini
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 cups red grapes, washed and dried
  • 1 to 2 tablespoons honey 
  • 4 tablespoons extra-virgin olive oil 
  • 4 sprigs fresh thyme 
  • 1/4 teaspoon kosher salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 1 cup Fresh Ricotta, store-bought or homemade, recipe follows
  • 1/2 cup mascarpone cheese, at room temperature 
  • 2 tablespoons powdered sugar 
  • 1/2 teaspoon vanilla powder 
  • 1 loaf crusty Italian bread, cut into 1/2-inch slices
Fresh Ricotta Cheese:
  • 4 cups whole milk
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • Juice of 1 lemon

Directions

Special equipment: 2 pieces cheesecloth (for homemade ricotta)

Preheat the oven to 450 degrees F.

Combine the grapes, honey and 1 tablespoon of the olive oil in a bowl and mix to coat the grapes. Place the coated grapes on a rimmed baking sheet and add the thyme sprigs, salt and pepper. Roast until the grapes turn a brighter purple, 7 to 15 minutes (depending on the size of the grapes).

In another bowl, add the ricotta, mascarpone, sugar and vanilla and mix until well combined.

Heat a grill pan on medium heat. Pour the remaining 3 tablespoons olive oil on a plate. Dip both sides of the bread onto the oil and transfer to the grill pan. Grill on both sides until grill marks appear, a few minutes.

To serve, spread the ricotta mixture on the crostini and top with the roasted grapes.

Fresh Ricotta Cheese:

Bring the milk, half-and-half and salt to a simmer in a saucepan. Mix in the lemon juice and let the mixture sit off of the heat until curds form. Line a sieve with 2 pieces of cheesecloth and place it over a medium bowl.

Pour the milk mixture into the sieve and allow it to drain into the bowl for 20 to 25 minutes. Discard the liquid in the bowl occasionally so the sieve is not sitting in the liquid. The longer you let the mixture drain, the thicker the ricotta will be.

Use immediately or refrigerate in a covered container for 4 to 5 days.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Concord Grape and Ricotta Crostini

Recipe courtesy of Cooking Channel

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Winey Figs, Prosciutto and Ricotta Crostini

Recipe courtesy of Dave Lieberman

Crostini with Ricotta and Goat Cheese

Recipe courtesy of Giada De Laurentiis

Crostini

Recipe courtesy of Michael Chiarello

Crostini

Recipe courtesy of Amy Cao

Ricotta, Arugula and Grape Pizza with Pine Nuts and Lemon Zest

Recipe courtesy of Tiffani Thiessen

Ricotta, Ricotta, Ricotta - Homemade Ricotta

Recipe courtesy of Mario Batali

On TV

Everyday Italian

10:30am | 9:30c

Everyday Italian

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food 

3:30pm | 2:30c

Man Fire Food 

4:30pm | 3:30c

Man Fire Food 

5:30pm | 4:30c

Man Fire Food 

6:30pm | 5:30c

Man Fire Food 

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food 

8pm | 7c

Man Fire Food 

8:30pm | 7:30c

Man Fire Food 

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food 

12:30am | 11:30c

Man Fire Food 

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here