Spicy Grape-Ricotta Crostini
- 1 ounce thinly sliced pancetta
- 1 tablespoon sugar
- 2 cups halved red seedless grapes
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 toasted slices of bread
- 1/2 cup ricotta
- Chopped tarragon
- Olive oil
- Cook 1 ounce thinly sliced pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring 1 tablespoon sugar and 2 tablespoons water to a boil in same skillet, stirring to dissolve sugar. Add 2 cups halved red seedless grapes, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread 4 toasted slices of bread with 1/2 cup ricotta. Top with grape mixture and chopped tarragon and drizzle with olive oil.
pancetta, sugar, grapes, ground black pepper, red pepper, bread, ricotta, tarragon, olive oil
Taken from www.epicurious.com/recipes/food/views/spicy-grape-ricotta-crostini-56389974 (may not work)