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Red Grape and Ricotta Toasts

Sweet and salty, these crostini make an excellent appetizer to split or light entree for one.


1 C ricotta cheese

1/4 C honey

Pinch of kosher salt

2 T almonds, finely chopped

2 T Markon First Crop Basil, finely chopped

2 tsp. zest of Markon First Crop Lemons

2 C Markon First Crop Red Seedless Grapes

1 T olive oil

Pinch of kosher salt

1 T Ready-Set-Serve Lemon Juice

1 T sherry

4 slices bread, toasted

Microgreens and edible flowers, to garnish


Lightly whip ricotta, honey, salt, almonds, and zest together. Chill.

Toss grapes, olive oil, and salt in a mixing bowl. Heat a skillet; when hot, add grapes and cook until just starting to burst. Deglaze with lemon juice and sherry (taking care not to ignite alcohol). Continue heating until liquid has cooked off.

Plate by putting equal portions of ricotta on the slices of toasted bread, then topping with grapes. Garnish with microgreens and edible flowers.