Best Baked Ricotta With Grapes Recipes

Roasted Grape and Ricotta Toasts image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 9

3 cups seedless red grapes
2 tablespoons red wine, such as Zinfandel, preferably from California
6 sprigs fresh thyme
2 tablespoons olive oil, preferably from California
Kosher salt and freshly ground black pepper
6 thick slices San Francisco sourdough bread
1 1/2 cups ricotta cheese
1 lemon, zested
Sea salt flakes

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.

Baked Ricotta With Grapes image

Provided by Is This Really Nece

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

400 g ricotta cheese
250 g seedless grapes
1/4 bunch fresh oregano
1/4 bunch fresh thyme
120 ml olive oil
sea salt
fresh black pepper
50 g black olives, pitted
1/4 bunch fresh oregano
1 teaspoon dried chili pepper flakes

Steps:

Drain the ricotta overnight.
Cut into 1" slices.
Slice the grapes.
Take the leaves from the oregano and thyme.
Toss grapes in 20 ml oil.
Pour 60 ml oil into an oven-proof dish.
Put in sliced ricotta and grapes.
Scatter olives and herbs over the mixture and sprinkle with chili flakes.
Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).

Nutrition Facts : Calories 307.5, Fat 26.9, SaturatedFat 8.1, Cholesterol 34, Sodium 130, Carbohydrate 10.2, Fiber 0.7, Sugar 6.7, Protein 7.9

Blistered Grapes with Honey and Ricotta image

Provided by Trisha Yearwood

Categories dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch ground cardamom
1 teaspoon olive oil
1 bunch red seedless grapes, removed from the stems (about 4 cups)
1/2 teaspoon kosher salt, plus more for finishing
2 cups fresh ricotta
1/2 cup honey
1/4 cup sliced almonds, toasted
1/4 cup chia seeds

Steps:

Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.