Ricotta Toast With Roasted Grapes
In this sophisticated take on ricotta toast, Raquel Villanueva Dang, the chef of Baby’s Kusina and Market in Philadelphia, roasts grapes with fresh thyme and salt until the skins pucker and the flesh grows slouchy, verging on collapse. Taste and texture become almost one: jammy and louche, with a tinge of dark wine. She tumbles the grapes over velvety whipped ricotta, with hunks of sourdough on the side. Deepening the contrast of flavors is a salty-sweet glaze of balsamic vinegar cooked down with honey and fish sauce, a nod to her Filipino heritage. If you like, add 1/4 teaspoon mushroom seasoning (an umami-rich blend of pulverized dried mushrooms and salt) to the grapes before roasting, to lend earthiness, and finish the ricotta with a flourish of flaky sea salt and scattered torn mint for a touch of freshness and color.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ¾cup balsamic vinegar
- 1 ½tablespoons fish sauce (preferably Red Boat brand; see Tip)
- 1tablespoon honey
- 8ounces seedless grapes
- 1tablespoon extra-virgin olive oil
- 1tablespoon fresh thyme leaves
- ½teaspoon coarse kosher salt (such as Morton), or use 1 teaspoon Diamond Crystal
- ½teaspoon pepper
- 8ounces ricotta
- 1teaspoon extra-virgin olive oil
- ¼teaspoon coarse kosher salt (such as Morton), or use 1/2 teaspoon Diamond Crystal
- Toasted sourdough bread
- Butter (optional)
Instructions
Step 1
Heat the oven to 425 degrees. Make the glaze: In a small saucepan over medium, bring the balsamic vinegar, fish sauce and honey to a boil. Reduce the heat and simmer, stirring occasionally and watching carefully so the glaze doesn’t burn, until thickened slightly and reduced to about 1/2 cup, about 15 minutes. It should cling lightly to the back of a spoon, but still be quite liquid (the glaze will thicken slightly as it cools). Remove from the heat and set aside.Step 2
While the glaze simmers, make the roasted grapes: In a rimmed baking sheet, toss the grapes with the olive oil, thyme, salt and pepper, and roast until the grapes are blistered, 15 to 20 minutes. Set aside.Step 3
Prepare the whipped ricotta: Add the ricotta, olive oil and salt to a food processor. Purée until smooth and voluptuous, scraping down the sides of the bowl if needed.Step 4
Spread the whipped ricotta on a plate, top with the roasted grapes and drizzle with the glaze. Serve with sourdough toast, buttered, if desired.