Baked Ricotta With Grapes Food

BAKED RICOTTA WITH HARVEST GRAPES

Steps:

• Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with parchment paper.
• Put the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs and egg yolks and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or up to overnight.
• Put the grapes, grape juice, honey, vanilla and salt in a saucepan. Cook over medium-high heat until the grapes burst and the juice thickens, about 10 minutes. Remove from the heat and stir in the lemon juice and zest.
• Lift the baked ricotta with the parchment paper and set on a platter; discard the paper. Spoon the warm or room temperature grapes on top. Serve.

BLISTERED GRAPES WITH HONEY AND RICOTTA

Steps:

• Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
• Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.

SWEET RICOTTA PUDDING WITH ROASTED GRAPES

Steps:

• Preheat oven to 375°F with racks in middle and lower third.
• Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
• Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
• While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
• Increase oven temperature to 425°F.
• Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

BAKED RICOTTA WITH GRAPES

Steps:

• Drain the ricotta overnight.
• Cut into 1" slices.
• Slice the grapes.
• Take the leaves from the oregano and thyme.
• Toss grapes in 20 ml oil.
• Pour 60 ml oil into an oven-proof dish.
• Put in sliced ricotta and grapes.
• Scatter olives and herbs over the mixture and sprinkle with chili flakes.
• Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).