whipped ricotta with roasted grapes is fall and winter wrapped into one bite. creamy, warm, and comforting, with just enough sweetness.
why roasted grapes?
grapes transform in the oven. with a drizzle of olive oil and a sprinkle of sea salt, their skins blister and their juices concentrate into a jammy richness.
the recipe
ricotta: whip until smooth with a touch of honey and lemon zest.
grapes: roast at 400 degrees F with olive oil, rosemary, and sea salt for 15 minutes or until soft and glossy.
serve: spread ricotta on toasted baguette slices, spoon the warm grapes over the top, and finish with cracked pepper and a drizzle of balsamic glaze.
pair it with good clean red
rich yet light, indulgent yet effortless, the same way a glass of good clean red feels as you drink it. the smooth fruit and earthy notes in good clean red play beautifully with the creamy ricotta and the sweetness of the roasted grapes, making this one of the best pairings we've discovered yet.
imagine: fire crackling, a cozy quilt over your lap, a plate of this and a glass of good clean red in your hand.
the takeaway: this pairing isn't just food and wine. it's comfort food and wine and a reminder that simple ingredients can create epic moments. this is the appetizer for good clean red.
