Ricotta With Honeyed Grapes
- 1 tablespoon olive oil
- 2 tablespoons minced shallot
- 1 1/2 cups green grapes, halved
- 1/4 cup dry white wine
- 1 tablespoon honey (if your grapes are on the sour side, rather than sweet side, you might want to use 2)
- 1 cup good quality fresh whole milk ricotta, homemade is best
- 1 loaf fresh crusty Italian bread, sliced
- really good floral olive oil
- fleur de sel or Maldon sea salt
- In a smallish saucepan, heat the 1 tablespoon of olive oil over medium. Add the shallot and cook until softened, about 3 minutes. Stir in the grapes, honey, and white wine. Turn the heat down and simmer for 10 minutes, covered for 5 of them, stirring occasionally, until the grapes have collapsed. If it looks like it's drying out, add a splash of water. Allow to cool to room temperature.
- On a plate, mound the ricotta in the center. (Or divide it between 2 plates, one for each end of the table. Or you could even give everyone a little individual plate.) Drizzle generously with olive oil (a couple of tablespoons, at least). Then scoop the grape compote all over the top. Serve with the bread for spreading it on, and a finger bowl of the salt for sprinkling on top.
olive oil, shallot, green grapes, white wine, honey, milk ricotta, bread, olive oil, fleur de
Taken from food52.com/recipes/10488-ricotta-with-honeyed-grapes (may not work)