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Food, Wine

Wrap Up Summer with Ricotta Toast

With California table grapes at their peak right now, it’s the moment for ricotta toast. You can put a lot of summery toppings on ricotta toast (sliced peaches, cherry tomatoes, grilled peppers) but roasted grapes may be the best of all. They’re unexpected… yet so obviously right. Why didn’t somebody dream this up years ago? A little grated lemon zest livens everything up and balances the grapes’ natural sugar. What a fun, summer-into-fall appetizer for brunch a or dinner party.

Ricotta Toasts

Harvest is well underway in the state’s winegrape regions, too. Growers like to let the grapes hang on the vine to build flavor, but they have to keep an eye on the forecast. If rain threatens, they have hard choices to make. In an ideal vintage, nature will hold off on any downpours until all the grapes are in. Fingers crossed!

If you don’t live in the Golden State, you can still cook like a Californian. Keep it fresh, keep it seasonal, keep it simple. To inspire you, we’ve gathered some recipes for iconic California dishes in a free, easy-to-download e-book Crab Louie, cioppino, ranch dressing and more — with modern twists, of course, because cooking evolves. You’ll find wine recommendations throughout so you can keep the California theme going in your glass.

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night harvest

NIGHT SHIFT

All over California wine country this month, vineyard crews are reporting to work after dark. Harvesting winegrapes at night, when temperatures are cooler, makes sense every way you look at it. Crews appreciate not having to pick in the heat of the day and grapes arrive cool at the crush pad, which is how winemakers want them. In times past, if grapes arrived warm, wineries had to chill them — an energy and dollar sink. With cool grapes, fermentation gets off on the right foot, lowering the risk of oxidation or aroma loss.

The Pour

Chardonnay is California’s most popular white wine, probably because it’s such a chameleon. Whether you like your whites steely and citrusy or more full bodied, there’s a Chardonnay for you. Made in cool regions, like Anderson Valley or Carneros, the variety can be lean and refreshing, especially if it’s fermented in stainless steel and not barrel aged. But Chardonnay likes the lush treatment, too. If it’s barrel fermented and allowed to go through malolactic fermentation, it will be plusher in texture, with hints of vanilla. With ricotta toast, a leaner style is a better bet. Or go leaner still with sparkling wine; the bubbles plus high acidity make it super refreshing.

Whichever you choose, it’s a perfect way to celebrate California Wine Month. 

Ricotta Toasts with Roasted Grapes

These ricotta toasts make a great snack for any occasion. Pair with California Chardonnay or California sparkling wine.

Ricotta Toasts with Roasted Grapes

Ingredients

  • ¼ pound (125 g) seedless grapes, preferably red or black, stemmed 
  • 1 teaspoon extra virgin olive, plus more for drizzling  
  • Sea salt and freshly ground black pepper 
  • 1 lemon 
  • 4 to 6 ounces (125 g to 175 g) whole-milk ricotta 
  • 4 slices ciabatta or baguette, sliced on the diagonal about ½ inch (1.25 cm) thick and 6 inches (15 cm) long 
  • Fresh mint leaves, whole if small or torn if large 

Makes 4 toasts

 

Directions

  • Preheat the oven to 425°F (220°C). Put the grapes in a baking dish, add 1 teaspoon olive oil and sprinkle lightly with salt. Stir to coat the grapes with oil. Tuck 2 strips of lemon zest under the grapes. Bake until the grapes are sizzling, softened and starting to release some juice but have not collapsed, 12 to 18 minutes (watch closely to avoid overcooking). Let cool for about 5 minutes. 
  • Put the ricotta in a bowl and stir in salt and pepper to taste. 
  • Toast the bread on both sides. Drizzle 1 side of each slice with olive oil, then top with ricotta, spreading it evenly. You may not need all the ricotta, depending on the size of your toasts. Spoon the warm grapes on top, dividing them evenly. Spoon any juices on top. With a microplane, grate a little lemon zest over each toast, drizzle with a few more drops of olive oil, then garnish with mint leaves. Serve immediately. 

Recommended Pairings

California Chardonnay or California sparkling wine

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