Grape and Ricotta Bruschetta
Grape and Ricotta Bruschetta
Directions
- Cook pancetta in a skillet over medium heat, until crisp. Once cooled, crumble and set aside.
- Bring sugar and 4 tablespoons of water to a boil in a skillet. Stir to dissolve sugar. Add the grapes and black pepper. Cook until grapes are start to soften, about 5 - 7 minutes.
- Mix in pancetta; season with salt.
- Spread 8 toasted slices of baguette with ricotta and top with grape mixture. Sprinkle with chopped tarragon and drizzle with olive oil.
Ingredients
- 1 Heritage Ovens® Bread, Baguette(s), Artisan French, Sliced
- 2 oz pancetta, Sliced thin
- 4 Cups Peak Fresh Produce® Grapes, Red Seedless, Quartered
- 1 Cup Roma® Cheese, Ricotta, Whole Milk
- 2 tsp Roma® Pepper
- 1 tbsp tarragon, Finely Chopped
- 1 tsp West Creek® Salt
- 2 tbsp West Creek® Sugar, Granulated
