Ricotta with Honeyed Grapes
Share
- ✉
-
Author Notes: My husband and I went on a date a little while back to a new-ish Italian restaurant in the area. The food was all fabulous, but the thing that stuck with me was the bread we got before the meal. Not the bread, actually, but the fresh ricotta drizzled with a sweet-savory grape compote and olive oil that came with the bread. I would have been happy eating just that all evening. This is my attempt at recreating it. - fiveandspice - fiveandspice
Food52 Review: Fiveandspice has created an irresistible starter that leaves little to be desired. First, she has you make a delicate white grape compote which, on its own, tends toward savory thanks to a healthy measure of minced shallots. However, once you dress the fluffy, creamy ricotta in the compote, add a splash of good quality olive oil for richness, slather the mixture on some crusty bread and balance the bite with a sprinkle of fleur de sel – absolute perfection. One bite is a swirling symphony of textures and flavors; I can see how she would have been happy eating it all evening -- I certainly was. - gingerroot - gingerroot
Serves 4-6
- 1 tablespoon olive oil
- 2 tablespoons minced shallot
- 1 1/2 cup green grapes, halved
- 1/4 cup dry white wine
- 1 tablespoon honey (if your grapes are on the sour side, rather than sweet side, you might want to use 2)
- 1 cup good quality fresh whole milk ricotta, homemade is best
- 1 loaf fresh crusty Italian bread, sliced
- really good floral olive oil
- fleur de sel or Maldon sea salt
- In a smallish saucepan, heat the 1 tablespoon of olive oil over medium. Add the shallot and cook until softened, about 3 minutes. Stir in the grapes, honey, and white wine. Turn the heat down and simmer for 10 minutes, covered for 5 of them, stirring occasionally, until the grapes have collapsed. If it looks like it's drying out, add a splash of water. Allow to cool to room temperature.
- On a plate, mound the ricotta in the center. (Or divide it between 2 plates, one for each end of the table. Or you could even give everyone a little individual plate.) Drizzle generously with olive oil (a couple of tablespoons, at least). Then scoop the grape compote all over the top. Serve with the bread for spreading it on, and a finger bowl of the salt for sprinkling on top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Grapes
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Tags: Addictive, Italian, sweet and savory
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
7 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm so glad this was chosen as a CP. I was one of the lucky testers, and prepared it as an appetizer for a buffet lunch. People were intrigued by a new vision of the humble grape, and loved it. Warm congratulations.
7 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks so much B! I'm so grateful to you for testing my recipe! And thrilled that everyone enjoyed it. Your congratulations mean a lot to me. :)
7 months ago QueenSashy
fiveandspice congrats on being the community pick -- though I so rooted for you to be in the finals, I absolutely loved you dish!
7 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you so much for your kind words QueenSashy! I'm so excited to hear how much you liked the recipe! Thanks for letting me know. :)
about 2 years ago wssmom
"Things I can't stop eating ..." hahaha! Yet so true! Delish!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Hehe, just being honest.
about 2 years ago TheWimpyVegetarian
Perfect flavors!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you ChezSuzanne! You're so kind.
about 2 years ago healthierkitchen
Sounds really delicious.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks!
about 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Delicious combination.
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you MrsWheelbarrow!
about 2 years ago lastnightsdinner
This sounds fabulous! And I love your tags :)
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks! I've been inspired by others and am trying to make my tags a little more exciting!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
What a perfect appetizer! ♥
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you HLA! I'm bringing it to a tapas party tonight, so we'll see how it goes over in that guise as well.