Recipe from Raquel Villanueva Dang
Adapted by Ligaya Mishan
Updated Feb. 28, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- 4(116)
- Notes
- Read community notes
In this sophisticated take on ricotta toast, Raquel Villanueva Dang, the chef of Baby’s Kusina and Market in Philadelphia, roasts grapes with fresh thyme and salt until the skins pucker and the flesh grows slouchy, verging on collapse. Taste and texture become almost one: jammy and louche, with a tinge of dark wine. She tumbles the grapes over velvety whipped ricotta, with hunks of sourdough on the side. Deepening the contrast of flavors is a salty-sweet glaze of balsamic vinegar cooked down with honey and fish sauce, a nod to her Filipino heritage. If you like, add ¼ teaspoon mushroom seasoning (an umami-rich blend of pulverized dried mushrooms and salt) to the grapes before roasting, to lend earthiness, and finish the ricotta with a flourish of flaky sea salt and scattered torn mint for a touch of freshness and color. —Ligaya Mishan
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Ingredients
Yield:2 to 3 servings
- ¾cup balsamic vinegar
- 1½tablespoons fish sauce (preferably Red Boat brand; see Tip)
- 1tablespoon honey
- 8ounces seedless grapes
- 1tablespoon extra-virgin olive oil
- 1tablespoon fresh thyme leaves
- ½ teaspoon coarse kosher salt (such as Morton), or use 1 teaspoon Diamond Crystal
- ½ teaspoon pepper
- 8ounces ricotta
- 1teaspoon extra-virgin olive oil
- ¼ teaspoon coarse kosher salt (such as Morton), or use ½ teaspoon Diamond Crystal
- Toasted sourdough bread
- Butter (optional)
For the Glaze
For the Roasted Grapes
For the Whipped Ricotta
For Serving
Ingredient Substitution Guide
Preparation
Step
1
Heat the oven to 425 degrees. Make the glaze: In a small saucepan over medium, bring the balsamic vinegar, fish sauce and honey to a boil. Reduce the heat and simmer, stirring occasionally and watching carefully so the glaze doesn’t burn, until thickened slightly and reduced to about ½ cup, about 15 minutes. It should cling lightly to the back of a spoon, but still be quite liquid (the glaze will thicken slightly as it cools). Remove from the heat and set aside.
Step
2
While the glaze simmers, make the roasted grapes: In a rimmed baking sheet, toss the grapes with the olive oil, thyme, salt and pepper, and roast until the grapes are blistered, 15 to 20 minutes. Set aside.
Step
3
Prepare the whipped ricotta: Add the ricotta, olive oil and salt to a food processor. Purée until smooth and voluptuous, scraping down the sides of the bowl if needed.
Step
4
Spread the whipped ricotta on a plate, top with the roasted grapes and drizzle with the glaze. Serve with sourdough toast, buttered, if desired.
Tip
- Some brands of fish sauce are saltier than others. If you use a saltier brand, you may want to reduce the amount of fish sauce to 1 tablespoon.
Ratings
4
out of 5
116
user ratings
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Private Notes
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Cooking Notes
Jill Turner
Don’t forget mint on your grocery list. It’s suggested in the recipe tip but not noted as an ingredient.
RudisHuman
I too am "allergic" to Balsamic vinegar; indeed all vinegar except ACV. It's called Mast Cell Activation Syndrome (MCAS). Also known as Histamine Intolerance. Has to do with the fermentation vs the grapes themselves. Fresh grapes are fine; but not fermented, processed or aged *anything*. It's a boring diet, requires lotsa subs. Here I'd use ACV, fresh grapes; Sourdough vs usual yeasted bread, tho not all can tolerate it. Lemons are N/A, too. SighIt's v hard. Have patience with us, please!
Zeldie
I avoid fish sauce as I and others have severe reactions to it and it leaves a taste no one in my family likes. I just leave it out and recipes work just fine without it. just the name “fish sauce” is unappealing.
Pat
@Sue F, (real) balsamic vinegar is made from grapes. Nothing else. This recipe calls for grapes. If you are truly allergic to balsamic vinegar, this dish is not a good idea for you. There is an Italian pine syrup called Mugolio that is similar to balsamic syrup in effect, if not in taste. You could follow this general recipe, but skip the reduction part, and use something like cherry tomatoes instead of grapes. Tomatoes would add the umami element. Drizzle the toast with Mugolio.
Elspeth
Homemade ricotta is easy and would take this up a notch.
Dena
I used a commercial fig balsamic glaze, and the result was pretty spectacular.
Name Linda Criss
Instead of ricotta use small curd cottage cheese. Very delicious.
cynthiaA
I was cooking for one, so limited myself to 4 small pieces of toast. But when they were gone, my spoon kept going. Incredible flavor combo. It doesn’t stay pretty like the photo but…who cares? PS the mint takes it to an A
Mary
I made this as indicated. Loved it and will make again as an elegant first course. I suggest serving the glaze on the side (or drizzle just enough to give color) - you really don’t need all of it and it turns the ricotta into soup. I didn’t include the mint - but will next time!
Vmayf
My husband threatened divorce if I made this again - the smell of fish oil and vinegar just got to him. But the finished sauce was neither fishy nor vinegary - just an interesting umami flavor. Still, my husband preferred just the honey as a sauce with the roasted grapes and ricotta.
Mary Fitzpatrick
Poor him. Actually, I guess poor you. In my house, people not cooking are not invited to criticize, much less threaten.
cynthiaA
I was cooking for one, so limited myself to 4 small pieces of toast. But when they were gone, my spoon kept going. Incredible flavor combo. It doesn’t stay pretty like the photo but…who cares? PS the mint takes it to an A
Name Linda Criss
Instead of ricotta use small curd cottage cheese. Very delicious.
Debbie Z
Is this an appetizer, an hors d’oeuvres or a dessert.? It reminds me a bit of the Greek yogurt dessert with the black cherry, yogurt and walnuts.
Dena
I used a commercial fig balsamic glaze, and the result was pretty spectacular.
tibik
For all the people that can’t have balsamic vinegar- try grape molasses as a substitute. You can find it in middle eastern grocery stores or online.
Sue F.
Thanks to all re my balsamic vinegar problem. I can eat any kind of fresh grapes and all other usual kinds of vinegar. So, I’ll try suggested honey and/or reduced raspberry vinegar or maybe honey cider vinegar.
Ultrabuttercup
Vegan fish sauce
Zeldie
I avoid fish sauce as I and others have severe reactions to it and it leaves a taste no one in my family likes. I just leave it out and recipes work just fine without it. just the name “fish sauce” is unappealing.
Tweaks to try
I made this tonight and it was super easy and yummy. I have an uncle who is allergic to fish so I am going to experiment with soy sauce and the mushroom powder.
Jen
Worcestershire also has fish in it, so if you’re trying to avoid fish, that won’t work. Any other suggestions?
Emily
Maybe vegan Worcestershire sauce. I'm a vegetarian so I use a brand called Suzie's, it tastes just like the real thing and works great for French onion soup, chex mix, etc.
RudisHuman
I too am "allergic" to Balsamic vinegar; indeed all vinegar except ACV. It's called Mast Cell Activation Syndrome (MCAS). Also known as Histamine Intolerance. Has to do with the fermentation vs the grapes themselves. Fresh grapes are fine; but not fermented, processed or aged *anything*. It's a boring diet, requires lotsa subs. Here I'd use ACV, fresh grapes; Sourdough vs usual yeasted bread, tho not all can tolerate it. Lemons are N/A, too. SighIt's v hard. Have patience with us, please!
Edward O.
Substitute Worcestershire sauce for fish sauce.
Elspeth
Homemade ricotta is easy and would take this up a notch.
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