skish
IT

Sweet bruschetta with grapes and ricotta

Inspired by Tuscan grape schiacciata, in a quick version.

  • 10 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Sweet bruschetta with grapes and ricotta

Per serving

Calories
354 kcal
Protein
12.5 g
Carbohydrates
58.6 g
Fat
9.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bread2 slices
  • Ricotta80 g
  • Grapes100 g
  • Brown sugar1 teaspoon
  • Rosemary1 g

Contains: gluten, lactose,

In season: August – October

Method

  1. Wash the grapes, pick them off the stalk and halve them, removing any seeds; pick a few rosemary needles.
  2. Put the grapes in a small pan with the brown sugar and rosemary and cook over medium heat for 4–5 minutes, stirring, until they soften and release a syrupy juice.
  3. Meanwhile, toast the bread in a toaster or on a griddle over medium heat for 2 minutes per side, until golden and crisp.
  4. Spread the ricotta over the warm toast.
  5. Top with the warm grapes and their juice, removing the larger rosemary needles, and serve straight away.

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