Peachy the Magazine

Meyer Lemon Ricotta Toasts with Blistered Grapes

Featured in our Fall 2022 Food + Entertaining article, Fashionable Fall Fête, these meyer lemon ricotta toasts with blistered grapes are a delicious fall appetizer your friends and family will love.

Meyer Lemon Ricotta Toasts with Blistered Grapes
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Meyer Lemon Ricotta Toasts with Blistered Grapes

Course: Appetizers
Servings

4-6

servings

Ingredients

  • 12 ounces seedless red or black grapes

  • 4 sprigs fresh tarragon, divided

  • Extra-virgin olive oil, for drizzling

  • Salt and freshly cracked pepper

  • 1 cup fresh ricotta

  • ½ Meyer lemon, zested and juiced

  • 4 slices crusty bread

  • 3 tablespoons pine nuts, toasted

  • Saba or syrupy balsamic vinegar, for drizzling

Directions

  • Preheat the oven to 400 degrees.
  • Spread the grapes across a baking sheet and top them with 2 tarragon sprigs. Drizzle with oil and toss the grapes until evenly coated. Season with salt and pepper. Roast the grapes until they have just started to burst (15–20 minutes). Let cool slightly, discard the tarragon, and squeeze the lemon juice evenly over the grapes.
  • While the grapes are roasting, use a wire whisk to combine the ricotta and lemon zest.
  • Just before you’re ready to serve the crostini, heat up the broiler.
  • Place the bread on a baking sheet and drizzle it lightly with oil on both sides. Broil until golden, 1-2 minutes per side depending on the strength of your broiler. Remove from oven and let the toasts cool slightly.
  • To assemble:
  • Pluck the leaves from the remaining tarragon sprigs. Spread the ricotta mixture over each slice of bread and top with the grapes and pine nuts. Finish with a sprinkle of tarragon and a drizzle of saba.

Notes