Spicy grape ricotta crostini with ciabatta

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

1. 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.

2. 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.

3. Stir in the crumbled pancetta, and season with sea salt.

4. 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!