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
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Grape Focaccia

Recipe courtesy of Bobby Flay

Spaghetti and Meatballs with Ricotta

Recipe courtesy of Bobby Flay

Cherry Tomato, Sausage, Arugula, Ricotta Frittata

Recipe courtesy of Bobby Flay

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Recipe courtesy of Nadia G

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Spring Baking Championship

8pm | 7c
11pm | 10c
3am | 2c

So Much Pretty Food Here