Roasted blistered grapes are fully of juicy sweetness and make a wonderful summer nibble. In fact, a great nibble any time of the year. I usually use red grapes but you can use whatever variety you like. When we hosted our Woodland Suppers on long tables that seated 20, I served this instead of a conventional cheese course I don’t scrimp on my balsamic, I always buy the best quality that I can afford.
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Ingredients
- 350 g seedless grapes
- 4 sprigs tarragon
- Extra virgin olive oil for drizzling
- 240 g ricotta
- 1 lemon zested
- 4 slices your favourite crusty bread
- 3 tbsp pine nuts
- balsamic vinegar for drizzling
Instructions
- Pre heat the oven to Gas Mark 8/230C/210C Fan.
- Spread the grapes on a heavy duty baking tray and top with 2 of the tarragon sprigs and drizzle with oil. Toss the grapes carefully so they are coated with the oil. Season with a little salt and freshly cracked pepper. Roast in the oven for 15-20 minutes until they have started to blister and release their juices. Allow to cool a little, discard the tarragon, drizzle half the lemon juice over the grapes. (save the rest of the juice for another recipe).
- Beat the lemon zest with the ricotta.
- Heat the grill to medium. Lightly drizzle the bread with olive oil on both sides and place on a baking tray and grill until golden (2-3 minutes on each side).
- While the bread is cooling, remove the leaves from the remaining tarragon sprig and chop leaves. Generously spread ricotta onto the toast, top with grapes and pine nuts. Sprinkle the tarragon and drizzle with balsamic
Nutrition
Calories: 305kcalCarbohydrates: 36gProtein: 12gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 31mgSodium: 199mgPotassium: 424mgFiber: 3gSugar: 16gVitamin A: 417IUVitamin C: 18mgCalcium: 203mgIron: 3mg
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