If you've never roasted grapes, this is your sign to try! The natural sugars caramelize, taking on a sweet and rich flavour. At the same time the skins blister while the pulp gets soft and jammy. Paired with the light creaminess of ricotta and subtle crunch of roasted nuts and you've got yourself a lovely bite that will make people very happy at your next party. My family always asks for it around the holidays when we're organizing our annual potluck!
All of the components can be served at room temperature which means it travels well as an appetizer—you can bring it to the party and not worry about taking up precious oven space.
If you're looking for more easy appetizers, try my 3-ingredient French onion dip, mushroom and ricotta crostini or shallot tarte tatin (this last one is another crowd-pleaser!)
Ingredients
I also love this recipe because of how few ingredients are actually needed:
- red seedless grapes
- fresh thyme
- balsamic vinegar
- ricotta
- lemon
- honey
- milk
- roasted and salted pecans
- salt
- pepper
- baguette or crostini for serving
I've included the exact quantities in the recipe card below.
Top Tip
Make sure you're using seedless grapes and fresh ricotta (the fresher the better!) Roasting grapes with seeds will make the whole dish bitter and difficult to eat. And fresh ricotta is just worlds better than the shelf-stable stuff. If you're up to it, look for an Italian grocer in your neighbourhood and call ahead to ask when their next delivery is coming in. Then, if you're really feeling crazy, try the two side by side and report your findings.
Equipment
I like roasting grapes on a sheet of parchment so I'm not stuck battling caramelized sugars with a sponge and a dream. And I always use aluminum commercial-grade sheet pans. I have this brand in the ½ and ¼ sheet sizes and love both!
For the whipped ricotta I'm using my 3.5 cup food processor and I can't recommend this thing enough, especially if you're intimidated by the idea of owning a food processor. It's compact but mighty.
Storage
Everything can be made 1-2 days in advance, just store the grapes and whipped ricotta separately until ready to serve. On the day of serving, reheat the grapes and vigorously whisk the ricotta back to life—but keep them separate until it's time to eat (the grapes can my kept at room temperature but the ricotta should be refrigerated until just before serving). When you're ready to serve, swirl the ricotta onto a serving plate, top with grapes and finish with nuts, honey and more thyme.
Related
Looking for other recipes like this? Try these:
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and, if you haven't already, wash 600g red seedless grapes and chop ¼ cup pecans.
- Transfer grapes to the lined baking sheet and thoroughly dry with paper towel or a clean dish cloth. Extra moisture will slow down the roasting process, so we want them as dry as possible. Cover with 2 tablespoon balsamic vinegar, half of the fresh thyme, a generous glug of olive oil and a pinch of salt, about ½ tsp. Toss to coat and roast for 30 minutes.
- While the grapes roast add 475g ricotta to a food processor along with the juice of 1 lemon, 2 tablespoon honey and 1 tablespoon milk. Blend until smooth and airy, about 2 minutes. Season with salt, about ½ teaspoon to start, then taste and adjust to your preference.
- Swirl the whipped ricotta onto a serving platter and top with warm grapes. Finish with chopped pecans, more fresh thyme (leaves not stems) and a drizzle of honey.
Notes
Cut 1-2 baguettes into 1-inch thick rounds and transfer to a baking sheet. Coat both sides with olive oil and salt, then lay out the rounds, avoiding any overlapping. Bake at 400°F for 10-15 minutes, flipping halfway to ensure even browning.
Pairing
These are my favorite dishes to serve with [this recipe]:
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