Roasting fruit intensifies its natural sweetness and is a great way to use fruit that is still good but, past its prime. I make this recipe and spoon over roast pork or chicken and its delicious over vanilla gelato but, my favorite way to serve it is for a do-it-yourself bruschetta.
Rather than assembling each bruschetta and serving them on a tray, (strawberry bruschetta, Fettunta Toscana) I take the fresh ricotta, grilled country bread and roasted grapes, put them in bowls and let everyone make their own.
Guests smear the luscious fresh ricotta on the grilled bread, add a spoonful of warm rosemary-infused grapes (with their juices) and thoroughly enjoy this unexpected first course.
The pairing of the rich and creamy ricotta, with the juicy grapes, is good enough to eat senza (without) the bread … but then it wouldn’t be bruschetta.
This comforting dish, served in rustic, wooden salad bowls, almost feels like you’re sharing a meal with friends, not in your dining room but, in the Italian countryside.
- Extra-virgin olive oil (Delicate) for roasting grapes
- Extra-virgin olive oil (Medium or Robust) for drizzling
- Fresh rosemary sprigs
- Fresh ricotta (room temperature)
- Country bread
- On a baking sheet, lined with foil, spread grapes and drizzle with the olive oil.
- Using your hands, massage the grapes with the oil. Sprinkle with salt and then lay the rosemary sprigs on top.
- Roast in a 450* oven 10-20 minutes. Some of the grapes will burst, releasing juices (how long you roast them depends on the size of the fruit and if you want some of the grapes left in tact).
- Serve the grapes in rustic bowls with fresh ricotta (seasoned with a pinch of salt) and grilled country bread. Garnish with a fresh (not the ones roasted) rosemary sprig. Pass the oil for guests to drizzle over the toasted bread and ricotta.