The summer heat has hit Los Angeles and all I want to do is turn up the AC ’til it’s totally freezing, curl up in bed and watch Breaking Bad, but I can’t…because I don’t have AC, so basically I’m dying. A lot of people think Los Angeles is this smoldering, super hot place, but it’s actually fairly mild. Like, the winters are cold and the summers are summery, yes, but the nights get chilly. I likez it.
This whole week people have been freaking about Miley Cyrus; but for me it’s been all about grapes. Sorry Miley and your stupid tongue. Also, those big mascots scared me.
Grapes. They’re in fashion.
This is one of those “assembly-only” recipes that I tend to enjoy when it’s too hot to think and I’m being particularly lazy. A cookbook should come out that’s called “LAZY ‘RECIPES.'” I’d buy it.
If you’ve never roasted grapes you got to get on this train. They’re amazing roasted. Some fruit I think is better in their normal state but grapes are heavenly when touched with some heat. And it doesn’t hurt if there’s a good amount of black pepper, olive oil, salt and rosemary, too.
When these piping hot grapes exited the oven, I immediately smothered some ricotta on toasted bread, topped them with a sprinkling of toasted pine nuts and drizzled honey on ’em like I was Basquiat.
Look at that drizzle! I’m an artist. Sorta.
Roasted Grape Ricotta Crostinis with Rosemary and Pinenuts
- 1 pound seedless grapes I used crimson grapes
- 3 tablespoons olive oil
- Sea salt
- Freshly ground pepper
- 1/2 lemon
- 2 rosemary sprigs
- Bread of choice I used a sourdough boule, toasted and sliced
- 1/2 cup fresh ricotta
- 1/4 cup pine nuts toasted
- Good-quality honey
- Preheat the oven to 400 degrees F. In a shallow 8 x 8 baking dish, mix together the grapes, olive oil, sea salt, pepper, juice from 1/2 lemon and rosemary. Transfer to the oven for 10-12 minutes and until the skins are slightly puckered. Remove and set aside.
- To assemble the crostinis, smear each toasted bread slice with about 2 to 3 tablespoons of ricotta. Spoon warm grapes onto each piece of toast, sprinkle pine nuts atop and finish with a drizzle of honey.