When it comes to summertime snacking, I cannot seem to get enough fresh fruit. The fact that I am 33 weeks pregnant and the 100-degree heat in Charlotte have me constantly reaching for sweet, refreshing fruit, with grapes and watermelon topping my list of pregnancy cravings for weeks.
Early last week, before dinner, I wanted to put together a delicious appetizer for Ryan, my mom and me to enjoy since we were all feeling a little snacky.
I opened the fridge and I’m pretty sure my mom and Ryan both weren’t surprised at all when they saw me pull out some fresh grapes and ricotta cheese. (Fruit + Any kind of pasteurized cheese = My third trimester BFFs.)
I figured I could use both ingredients to make a tasty snack that would tide us over until we were ready for dinner.
A while back, I remember seeing a recipe for roasted grapes when I was looking for appetizer ideas for a Memorial Day cook out and figured I’d give roasting the fresh grapes a go. As it turns out, roasting grapes is quite easy and the flavor is fantastic!
They’re sweeter and taste almost indulgent or wine-like and I placed a bunch on top of a sliced toasted whole wheat baguette topped with creamy ricotta cheese.
After adding a drizzle of honey and some crushed almonds, my appetizer was ready to be served.
It looked rather fancy but was so easy to put together. We all loved it!
Roasted Grapes from California with Ricotta Toast
- 3 cups fresh grapes (I used a combination of red and green)
- 1 1/2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup ricotta cheese
- 1 baguette
- Honey, to taste
- 3 tablespoons crushed almonds
- Preheat oven to 425 degrees.
- Toss grapes in olive oil and salt and spread onto a cookie sheet sprayed with cooking spray. Roast for approximately 25 minutes, shaking the pan periodically to ensure even roasting.
- Slice baguette into thick slices and toast. Top with ricotta cheese followed by the roasted grapes, crushed almonds and drizzle of honey. Enjoy!
I think this recipe would also taste great if you wanted to play around with it a bit and add lemon zest to the ricotta, or top it with candied pecans or walnuts. Lots of possibilities!
If you decide to give it a go, I hope you love it as much as we did in our house!
Question of the Afternoon
- What are some of your favorite summertime appetizers?