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 Harvest Grapes image

Provided by Food Network Kitchen

Time 3h10m

Yield 4

Number Of Ingredients 15

Unsalted butter or oil, for the pan
1 pound fresh whole-milk ricotta
1/2 cup sour cream
1/3 cup sugar
1/4 cup whole milk
2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons)
2 tablespoons all-purpose flour
2 large eggs, plus 2 large egg yolks
Pinch of fine salt
3 cups purple seedless grapes (about 1 pound)
1/4 cup grape juice or 1/2 cup Pinot Noir
1 teaspoon honey
1/4 teaspoon pure vanilla extract
Pinch of fine salt
1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon)

Steps:

Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with parchment paper.
Put the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs and egg yolks and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or up to overnight.
Put the grapes, grape juice, honey, vanilla and salt in a saucepan. Cook over medium-high heat until the grapes burst and the juice thickens, about 10 minutes. Remove from the heat and stir in the lemon juice and zest.
Lift the baked ricotta with the parchment paper and set on a platter; discard the paper. Spoon the warm or room temperature grapes on top. 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