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