Roasted Grapes with fresh Ricotta
- 1 ½ pounds red or black seedless grapes, pulled from stems
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher of smoked salt
- ½ teaspoons black pepper
- 1 tablespoon finely minced fresh rosemary (or put through spice grinder)
- Preheat oven to 425 degrees
In a large mixing bowl, combine all ingredients. Spread on a rimmed baking sheet.
Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst, and grape juice begins to thicken, about 30 minutes, depending on size of grapes (check frequently). Let cool slightly, transfer to a container and chill.
Serve over fresh ricotta for chardonnay pairing or goat chevre (or chervre blended with cream cheese in mixer) for sauvignon blanc pairing, with crostini or crackers. *Roasted grapes will keep in the refrigerator for about a week.