Baked Ricotta with Roasted Grapes

By Jahel

Ingredients

• 1-1/2 lbs. seedless black grapes
• 3 shallots, peeled and thinly sliced
• 1/4 c olive oil, divided
• 1-3/4 t pepper, divided
• 1-1/4 t kosher salt, divided
• 4 c drained whole milk Ricotta cheese
• 4 oz. pecorino Romano cheese, grated (about 1 cup)
• 1 egg
• 2 T chopped fresh thyme
• 1 t lemon zest
• Softened unsalted butter for pan
• 2 T aged balsamic vinegar
• 1/2 c pistachios, shelled and toasted

Details

Servings 10
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 425°. Toss together grapes, shallots, 2 tablespoons oil and 1/4 teaspoon each of pepper and salt on an aluminum foil lined rimmed baking sheet. Spread in single layer, and bake until grapes burst and start to shrink down and slump (they should look like fat raisins), 25-30 minutes. Remove from oven, and reduce temperature to 275°.
Stir together drained ricotta, grated pecorino, egg, thyme, lemon zest, remaining 2 tablespoons oil, 1-1/2 teaspoons pepper and 1 teaspoon salt in a large bowl.
Butter sides and bottom of an 8 to 9 x 3" round metal flute tart pan with removable rim or a round ceramic baking dish. Add ricotta mixture and smooth. Cut parchment paper to fit type of pan and press into ricotta mixture. Place pan on a baking sheet, and bake until ricotta mixture is springy but firm, about one hour and 15 minutes. Remove parchment and continue to bake until golden brown, about 20 minutes more. Cool on a wire rack to room temperature, about one hour.
If using pan with removable rim, remove rim, and place ricotta on a serving plate. Pile roasted grape mixture on top of ricotta, and drizzled with balsamic. Sprinkle with pistachios. Serve with crostini.