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Garlic Bruschetta with Whipped Ricotta and Goat Cheese with Roasted Balsamic Grape Compote

Ingredients

For the Grape Compote:

  • 1/3 cup balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 1 ½ pounds seedless purple grapes

For the Whipped Ricotta and Goat Cheese:

  • 5 ounces whole milk ricotta
  • 4 ounces goat cheese
  • 3/4 teaspoon sea salt
  • ¾ teaspoon chopped fresh rosemary
  • ¼ cup half and half

For the Garlic Bruschetta:

  • 1 loaf French bread
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons finely minced garlic

Instructions

For the Grape Compote:

  1. Preheat oven to 400 degrees.
  2. In a microwave safe large cup, heat the vinegar and brown sugar for two minutes until sugar is dissolved and mixture starts to thicken.
  3. Put grapes in a 9 x 13” baking pan lined with aluminum foil and pour the vinegar mixture over the grapes, mixing well.
  4. Roast the grapes for 1 hour. Lower the oven temperature to 250 degrees and bake 2 more hours. Raise the temperature to 450 degrees and bake the grapes for another half hour, watching carefully so they do not burn. Remove from oven and set aside.

For the Whipped Ricotta:

  1. Combine all ingredients in a blender or Nutri Bullet and blend just until smooth. Don’t overmix or the cheese will become too watery.

For the Grilled Bruschetta:

  1. Preheat a gas grill or grill pan to medium high heat.
  2. Slice the bread on the diagonal into 12 medium thin slices.
  3. Combine butter, olive oil and garlic in a microwave safe dish and heat for 30 seconds until butter is just melted.
  4. Brush the bread with the mixture and grill for about 1 minute a side watching very carefully and turning often so the bread does not burn.