Best Blistered Grapes With Honey And Ricotta 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.

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
3 tablespoons sliced almonds
1 cup small red grapes
Kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons dry sparkling wine
1 tablespoon thinly sliced chives
5 ounces baby arugula
Freshly grated Parmesan, for topping

Steps:

Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.

Grilled Fruit with Honey and Ricotta image

Provided by Dave Lieberman

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

Steps:

Heat a grill pan over high heat. Spray pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey.