Best Grape And Ricotta Galette With Fennel Crust And Red Wine Syrup 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.

Fennel Gruyere Grape Tart image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

Cream cheese dough
2 cups grated gruyere cheese (reserve 1/2 cup)
4 tablespoons olive oil
2 heads fennel sliced thin in 1/2-inch circles
1 yellow onion sliced thin in 1/2-inch circles
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 teaspoons fresh dill
2/3 cup seedless red grapes, split
Fried kalamata olives

Steps:

Preheat oven to 350 degrees.
Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese.
Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper.
Remove from heat and toss with fresh dill and place in tart pan.
Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm

Gibson image

Provided by Food Network Kitchen

Time 5m

Yield 1 cocktail

Number Of Ingredients 0

Steps:

In a mixing glass, combine 3 ounces gin and 1/2 ounce dry vermouth. Stir with ice for 30 seconds; let sit 1 to 2 minutes. Strain into a chilled martini glass and drop in a few cocktail onions.