As fifth generation farmers, we are surrounded by acres and acres of wine grapes. But, we also have a little secret. Out behind Kathy’s house, where Great-grandma and grandpa once lived, and right next to our workshop, we have a hidden arbor that boasts a tasty collection of table grapes. Entwined in the structure built around our well pump are Black Monukka, Flame Seedless, Thompson Seedless and Orange Muscat grapes. We love the variety of flavors that can be sampled in this small, tucked away spot on the ranch. Known to insiders only, they tend to disappear quickly in late summer!
Thankfully, we were able to procure a few varieties for our own purposes. Outside of daily snacking, table grapes make for enticing ingredients in some delectably easy recipes. We assembled our favorite crostini-inspired app to share with you – straight from the Half Baked Harvest, Super Simple cookbook, available at Harney Lane!
This delicious roasted grape appetizer is simple, elegant and pairs perfectly with our chilled Dry Rosé.
“As the grapes heat up, they begin to caramelize and release their juices. They’re juicy, sweet, a little savory, and best enjoyed when spooned over a piece of crusty ricotta toast and finished with a dusting of flaky sea salt. Super simple, super good.”
“As the grapes heat up, they begin to caramelize and release their juices. They’re juicy, sweet, a little savory, and best enjoyed when spooned over a piece of crusty ricotta toast and finished with a dusting of flaky sea salt. Super simple, super good.”
Ingredients:
2 Cups grapes, halved if large
1/4 Cup honey
1 Tbsp salted butter
Flaky sea salt
6 Slices rustic or whole-grain bread, toasted
1 Cup whole-milk ricotta cheese
White balsamic or balsamic vinegar, for drizzling (optional)
2 Tbsp fresh thyme leaves for garnish
Instructions:
Preheat oven to 425°
In a 9 x 13-inch baking dish, combine the grapes, honey, butter and a pinch of salt. Bake until the grapes begin to blister, 15-20 minutes. Set aside to cool slightly.
Meanwhile, spread each piece of toasted bread with the ricotta, dividing it evenly. Spoon the roasted grapes over the ricotta and top each piece with a drizzle of vinegar (if using), thyme and flaky sea salt.
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Need more roasted grapes in your life? Our friend, the Fine Foodie Philanthropist, recently created a whole series of delicious table grape recipes that have us drooling. From Fall Harvest Salad to Pasta with Sausage and Red Grapes, flip to page 116 to get your grape on!
San Joaquin Magazine, September 2020 Edition
