Spicy Grape-Ricotta Crostini
A sophisticated appetizer featuring sweet glazed grapes with crispy pancetta served on ricotta-topped toast, finished with fresh tarragon and a drizzle of olive oil. The perfect balance of sweet, spicy, and savory flavors.
Ingredients
- •1 ounce thinly sliced pancetta
- •1 tablespoon sugar
- •2 cups halved red seedless grapes
- •1 teaspoon coarsely ground black pepper
- •¼ teaspoon crushed red pepper flakes
- •4 slices toasted slices of bread
- •½ cup ricotta
- •2 tablespoons Chopped tarragon
- •2 tablespoons Olive oil
Cooking Instructions
- 1.
Cook 1 ounce thinly sliced pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring 1 tablespoon sugar and 2 tablespoons water to a boil in same skillet, stirring to dissolve sugar. Add 2 cups halved red seedless grapes, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread 4 toasted slices of bread with 1/2 cup ricotta. Top with grape mixture and chopped tarragon and drizzle with olive oil.
15 min
