Ricotta Toast With Roasted Grapes

Recipe from Raquel Villanueva Dang

Adapted by Ligaya Mishan

Updated Feb. 28, 2024

Ricotta Toast With Roasted Grapes
Linda Xiao for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Andie McMahon.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(282)
Comments
Read comments

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 ¼ 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. —Ligaya Mishan

Featured in: An Easy Way to Elevate Your Grapes

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Ingredients

Yield:2 to 3 servings

    For the Glaze

    • ¾cup balsamic vinegar
    • 1½tablespoons fish sauce (preferably Red Boat brand; see Tip)
    • 1tablespoon honey

    For the Roasted Grapes

    • 8ounces seedless grapes
    • 1tablespoon extra-virgin olive oil
    • 1tablespoon fresh thyme leaves
    • ½ teaspoon coarse kosher salt (such as Morton), or use 1 teaspoon Diamond Crystal
    • ½ teaspoon pepper

    For the Whipped Ricotta

    • 8ounces ricotta
    • 1teaspoon extra-virgin olive oil
    • ¼ teaspoon coarse kosher salt (such as Morton), or use ½ teaspoon Diamond Crystal

    For Serving

    • Toasted sourdough bread
    • Butter (optional)
Ingredient Substitution Guide

Preparation

  1. 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 ½ 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.

  2. 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.

  3. 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.

  4. 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.

Tip
  • Some brands of fish sauce are saltier than others. If you use a saltier brand, you may want to reduce the amount of fish sauce to 1 tablespoon.

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Ratings

4 out of 5
282 user ratings
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Comments

Zeldie

I avoid fish sauce as I and others have severe reactions to it and it leaves a taste no one in my family likes. I just leave it out and recipes work just fine without it. just the name “fish sauce” is unappealing.

Dena

I used a commercial fig balsamic glaze, and the result was pretty spectacular.

Jill Turner

Don’t forget mint on your grocery list. It’s suggested in the recipe tip but not noted as an ingredient.

john

least favorite appetizer of the evening... not sure why

Teri

Wonderful flavors. My grapes were very large and took 30 minutes (tripled the quantity of grapes but not anything else). Based on reviews saying the ricotta was bland, I used half chili flavored olive oil. Was glad I didn’t do more. But the little bit of heat played nicely against the sweet grapes. I would serve it next time on something more crunchy than toast — either crackers or crostini.

Laura Savini

The balsamic glaze overpowers the dish. Next time I would swirl some good olive oil and flaky salt at the end. My grapes needed much more time in the oven.

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Credits

Adapted from Raquel Villanueva Dang, Baby’s Kusina and Market, Philadelphia

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