Whipped Ricotta Crostini
Jammy Grapes and Whipped Thyme Ricotta & Crostini
PREP 20 MINS | COOK 25 MIN | SERVES 8
INGREDIENTS:
Jammy Grapes
1 lb seedless red grapes, pulled off their vine
2 tbsp sherry vinegar
3 tbsp Masseria Organic Extra Virgin olive oil
2 tsp dark brown sugar
2 tsp fennel seeds, toasted and lightly crushed
Salt and black pepper to taste
Crostini
1 baguette, sliced 2 tbsp Masseria Organic Extra Virgin olive oil
Pinch of sea salt
Whipped Ricotta
1 cup whole-milk ricotta
2 tbsp Masseria Organic Extra Virgin olive oil
1 tsp fresh thyme leaves, finely chopped
½ tsp lemon zest
Salt and pepper to taste
DIRECTIONS:
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Preheat broiler to high. Brush baguette slices with olive oil and broil for 3 minutes, until golden. Sprinkle with sea salt and set aside.
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In a bowl, combine grapes, sherry vinegar, olive oil, brown sugar, fennel seeds, salt, and pepper. Let marinate for 15 minutes, then cook over medium heat for 20 minutes, gently smashing some grapes to create a jammy texture. Remove from heat once thickened.
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In a food processor, blend ricotta, olive oil, thyme, lemon zest, salt, and pepper until smooth. Adjust seasoning to taste.
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Spoon whipped ricotta onto a platter. Top with warm grapes and garnish with thyme, flaky salt, pepper, and a drizzle of Masseria. Serve with crostini for scooping.
