Spicy Grape Ricotta Crostini Food
SPICY GRAPE-RICOTTA CROSTINI
Provided by Rick Martinez
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Cook 1 ounce thinly sliced pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring 1 tablespoon sugar and 2 tablespoons water to a boil in same skillet, stirring to dissolve sugar. Add 2 cups halved red seedless grapes, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread 4 toasted slices of bread with 1/2 cup ricotta. Top with grape mixture and chopped tarragon and drizzle with olive oil.
ROASTED GRAPE AND RICOTTA TOASTS
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 9
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.
RICOTTA CROSTINI
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes about 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.
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