Spicy Grape Ricotta Crostini

Nov 15

Written By Reed Immer

Grape, Ricotta, Crostini

Snack, Appetizer

American

Yield: 6

Author: Chabaso Bakery

Spicy Grape Ricotta Crostini

This simple, fresh appetizer features toasted ciabatta topped with a mixture of diced tomatoes, basil, garlic, olive oil, and a drizzle of balsamic reduction for a burst of flavor.

Ingredients

Chabaso Ciabatta, sliced lengthwise, each half cut into thirds
4 oz. Pancetta
2 Tbs sugar
4 cups red seedless grapes, halved
1/4 tsp crushed red pepper flakes (optional)
1 tsp freshly ground black pepper
1 tsp Sea salt
2 cups whole milk ricotta
Tarragon (optional garnish)
1-2 Tbs Extra Virgin Olive oil (for finishing)

Instructions

Bring a medium skillet to medium heat, then add pancetta. Stir occasionally and cook until crisp, about 3-5 minutes. Afterwards, transfer to a paper towel to drain and cool. When ready, crumble.
In the meantime, add sugar and 2 tbs water to the same skillet and bring to a boil until the sugar dissolves, about 2 minutes. Add the grapes, black pepper, and red pepper flakes. Cook until the grapes soften, about 5 minutes.
Stir in the crumbled pancetta, and season with sea salt.
Meanwhile, toast ciabatta slices 6-8 minutes, or to preference, then divide and layer with ricotta. Add the grape mixture, then garnish with tarragon leaves, and finish with oil. Enjoy!