When all else fails, just add toast.
Ingredients
4 Servings
1
ounce pancetta, thinly sliced
1
tablespoon sugar
2
cups halved red seedless grapes
1
teaspoon coarsely ground black pepper
¼
teaspoon crushed red pepper flakes
Kosher salt
4
slices bread, toasted
½
cup ricotta
Chopped tarragon (for serving)
Olive oil (for drizzling)
Preparation
- Cook pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring sugar and 2 Tbsp. water to a boil in same skillet, stirring to dissolve sugar. Add grapes, black pepper, and red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread toasts with ricotta. Top with grape mixture and tarragon and drizzle with oil.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 6 Saturated Fat (g) 3 Cholesterol (mg) 20 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 15 Protein (g) 8 Sodium (mg) 490
