What you will need:
1 bag of red grapes
1 large container of ricotta
1 french baguette
Broil the grapes for 20 min with 5 TBS of Patricia and Paul’s Lemon Balsamic until brown and caramelized, stirring occasionally. Set aside to cool. Slice bread crostini size. Add the ricotta to the toast. Top each crostini with 3 grapes, walnuts, thick salt, pepper, walnut oil, and fresh rosemary. Serve immediately and enjoy!
Recipe by Chef Sophia, made at our “Its Greek to us” Event!