MEYER LEMON RICOTTA TOASTS WITH BLISTERED GRAPES

The first time I tried roasted grapes was at Franny’s, one of my all-time-favorite Brooklyn restaurants, and to say I fell hard for them would be an understatement. These days, I regularly pop red and black varieties into a scorching hot oven until they’re blistered and oozing with sugary juice. Roasted grapes are delicious alongside pork or rabbit, but my absolute favorite way to savor them is with fresh ricotta on crostini. The crunchy bread, jammy fruit, and creamy cheese are a decadent combination, especially when spiked with Meyer lemon zest and drizzled with saba—a syrupy Italian condiment made by cooking down grapes. My recipe isn’t finicky: Rosemary would work in place of tarragon and really any type of seedless grape will do. If you can’t find saba, simmer balsamic vinegar until it’s reduced by half to achieve a similar taste and consistency.

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Step 1

Preheat the oven to 400ºF (205°C). Spread the grapes across a baking sheet and top them with 2 tarragon sprigs. Drizzle with oil and toss the grapes until evenly coated. Season with salt and pepper. Roast the grapes until they have just started to burst, 15 to 20 minutes. Let cool slightly, discard the tarragon, and squeeze the lemon juice evenly over the grapes.

Step 2

While the grapes are roasting, use a wire whisk to combine the ricotta and lemon zest.

Step 3

Just before you’re ready to serve the crostini, heat up the broiler. Place the bread on a baking sheet and drizzle it lightly with oil on both sides. Broil until golden, 1 to 2 minutes per side depending on the strength of your broiler. Let the toasts cool slightly. Pluck the leaves from the remaining tarragon sprigs. Spread the ricotta mixture over each slice of bread and top with the grapes and pine nuts.

Step 4

Finish with a sprinkle of tarragon and a drizzle of saba.

Step 5

swoon tip With gooey grapes and smeared-on ricotta, these toasts are a gorgeous mess. The only nod to order: Drizzle the sweet-sour saba on at the last second so it doesn’t discolor the ricotta.