Spicy Grape-Ricotta Crostini

Ingredients for Spicy Grape-Ricotta Crostini

• 30g thinly sliced pancetta

• 1 tablespoon sugar

• 400g halved red seedless grapes

• 1 teaspoon coarsely ground black pepper

• 1/4 teaspoons crushed red pepper flakes

• 4 toasted slices of bread

• 120ml ricotta

• Chopped tarragon

• Aceite de oliva

Cook 30g thinly sliced pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring 1 tablespoon sugar and 2 tablespoons water to a boil in same skillet, stirring to dissolve sugar. Add 400g halved red seedless grapes, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoons crushed red pepper flakes. Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread 4 toasted slices of bread with 80g ricotta. Top with grape mixture and chopped tarragon and drizzle with olive oil.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.