Ricotta Toast With Roasted Grapes
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- ¾cup balsamic vinegar
- 1½tablespoons fish sauce (preferably Red Boat brand; see Tip)
- 1tablespoon honey
- 8ounces seedless grapes
- 1tablespoon extra-virgin olive oil
- 1tablespoon fresh thyme leaves
- ½ teaspoon coarse kosher salt (such as Morton), or use 1 teaspoon Diamond Crystal
- ½ teaspoon pepper
- 8ounces ricotta
- 1teaspoon extra-virgin olive oil
- ¼ teaspoon coarse kosher salt (such as Morton), or use ½ teaspoon Diamond Crystal
- Toasted sourdough bread
- Butter (optional)
For the Glaze
For the Roasted Grapes
For the Whipped Ricotta
For Serving
Preparation
- Step 1
Heat the oven to 425 degrees. Make the glaze: In a small saucepan over medium, bring the balsamic vinegar, fish sauce and honey to a boil. Reduce the heat and simmer, stirring occasionally and watching carefully so the glaze doesn’t burn, until thickened slightly and reduced to about ½ cup, about 15 minutes. It should cling lightly to the back of a spoon, but still be quite liquid (the glaze will thicken slightly as it cools). Remove from the heat and set aside.
- Step 2
While the glaze simmers, make the roasted grapes: In a rimmed baking sheet, toss the grapes with the olive oil, thyme, salt and pepper, and roast until the grapes are blistered, 15 to 20 minutes. Set aside.
- Step 3
Prepare the whipped ricotta: Add the ricotta, olive oil and salt to a food processor. Purée until smooth and voluptuous, scraping down the sides of the bowl if needed.
- Step 4
Spread the whipped ricotta on a plate, top with the roasted grapes and drizzle with the glaze. Serve with sourdough toast, buttered, if desired.
Tip
- Some brands of fish sauce are saltier than others. If you use a saltier brand, you may want to reduce the amount of fish sauce to 1 tablespoon.
Private Notes
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Cooking Notes
Zeldie
I avoid fish sauce as I and others have severe reactions to it and it leaves a taste no one in my family likes. I just leave it out and recipes work just fine without it. just the name “fish sauce” is unappealing.
Jill Turner
Don’t forget mint on your grocery list. It’s suggested in the recipe tip but not noted as an ingredient.
RudisHuman
I too am "allergic" to Balsamic vinegar; indeed all vinegar except ACV. It's called Mast Cell Activation Syndrome (MCAS). Also known as Histamine Intolerance. Has to do with the fermentation vs the grapes themselves. Fresh grapes are fine; but not fermented, processed or aged *anything*. It's a boring diet, requires lotsa subs. Here I'd use ACV, fresh grapes; Sourdough vs usual yeasted bread, tho not all can tolerate it. Lemons are N/A, too. Sigh It's v hard. Have patience with us, please!
Pat
@Sue F, (real) balsamic vinegar is made from grapes. Nothing else. This recipe calls for grapes. If you are truly allergic to balsamic vinegar, this dish is not a good idea for you. There is an Italian pine syrup called Mugolio that is similar to balsamic syrup in effect, if not in taste. You could follow this general recipe, but skip the reduction part, and use something like cherry tomatoes instead of grapes. Tomatoes would add the umami element. Drizzle the toast with Mugolio.
Elspeth
Homemade ricotta is easy and would take this up a notch.
Dena
I used a commercial fig balsamic glaze, and the result was pretty spectacular.
cynthiaA
I was cooking for one, so limited myself to 4 small pieces of toast. But when they were gone, my spoon kept going. Incredible flavor combo. It doesn’t stay pretty like the photo but…who cares? PS the mint takes it to an A
Name Linda Criss
Instead of ricotta use small curd cottage cheese. Very delicious.
Rachel
I also cut down the amount of the glaze, there's too much. I have just put the grapes straight onto toast, on top of the spread and it's a great summer dinner. I've made it once with the ricotta and once with large curd cottage cheese and I think I prefer the cottage cheese. It makes it a bit lighter.
Robert
This is tasty, but way too much balsamic. Cut it by 75%. More than a couple of ounces will turn this into a balsamic soup.
Gerry in Tucson
Followed the recipe. Found the whipped ricotta too bland so added diced preserved lemon peel and fresh thyme. Fortunately for me at least , tried the glaze prior to adding it to the dish. Tossed it - too funky a flavour and I like funky flavours as a rule. Substituted a drizzle of honey and plain balsamic glaze. Was a perfect starter and will make again minus the suggested glaze.
Amy
I don't see mint listed anywhere...???
Niel Lawrence
You need only half that much balsamic glaze and should reduce it more so it doesn't run off; grapes best if roasted a little less; consider smoked salt for ricotta; add shredded mint leaves on top.
Juliana J
Served with gluten free rain forest crackers—bread seemed like it would be too much.
Anne R.
This is very tasty, but the recipe for the Balsamic glaze makes way too much. Will cut in half next time. I used a combo of fig/balsamic and straight balsamic and would recommend that. I switched out Burrata for the Ricotta because who doesn't love Burrata? Used small toasted baguette rounds to serve as an Easter Appetizer. A hit.
rosalind
Is it okay if the glaze and grapes are room temperature? Thinking about making in advance and assembling at the last minute
Mary
I made this as indicated. Loved it and will make again as an elegant first course. I suggest serving the glaze on the side (or drizzle just enough to give color) - you really don’t need all of it and it turns the ricotta into soup. I didn’t include the mint - but will next time!
Vmayf
My husband threatened divorce if I made this again - the smell of fish oil and vinegar just got to him. But the finished sauce was neither fishy nor vinegary - just an interesting umami flavor. Still, my husband preferred just the honey as a sauce with the roasted grapes and ricotta.
Mary Fitzpatrick
Poor him. Actually, I guess poor you. In my house, people not cooking are not invited to criticize, much less threaten.
cynthiaA
I was cooking for one, so limited myself to 4 small pieces of toast. But when they were gone, my spoon kept going. Incredible flavor combo. It doesn’t stay pretty like the photo but…who cares? PS the mint takes it to an A
Name Linda Criss
Instead of ricotta use small curd cottage cheese. Very delicious.
Debbie Z
Is this an appetizer, an hors d’oeuvres or a dessert.? It reminds me a bit of the Greek yogurt dessert with the black cherry, yogurt and walnuts.
Dena
I used a commercial fig balsamic glaze, and the result was pretty spectacular.
tibik
For all the people that can’t have balsamic vinegar- try grape molasses as a substitute. You can find it in middle eastern grocery stores or online.
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