Almond Ricotta & Roasted Rosemary Grape Tartines

Prep Time: 8 hours, Cook Time: 20 min, Total Time: 8 hours 20 minutes

Yields 10-12 tartines

The French term tartine is used to describe any open-faced sandwich.

The prep time might seem daunting, but don’t be fooled, it’s mostly made up of storing your home made almond ricotta in the fridge. If you don’t want to make the ricotta, you can substitute for store bought traditional ricotta.

Once made, these grapes are so versatile and can be used lots of ways! Add them to salads, wraps, grazing boards, or on pancakes. The vegan almond ricotta can be used anywhere you use traditional ricotta like stuffed shells or lasagna.

 Ingredients:

To make the almond ricotta:
2 cups raw blanched almonds, soaked in filtered water to cover overnight then rinsed and drained
1 cup filtered water
1/3 teaspoon acidophilus, if desired but not necessary
salt to taste

To make the Almond Ricotta & Roasted Rosemary Grape Tartines:
1 baguette, sliced into thick slices and toasted
2 teaspoons olive oil
900-1kg seedless purple grapes, removed from the vine
4 large rosemary sprigs
1 recipe almond ricotta or traditional ricotta
salt to taste
zest of 2 lemons
flaky sea salt to garnish

Procedure:

To make the almond ricotta:

Combine the almonds, water, and acidophilus powder, if using, in a high-speed blender. Puree until the mixture is smooth with some texture left to it, but there are no large chunks of almonds remaining.

Place a fine mesh strainer over a bowl and line with cheesecloth. Then add the almond mixture to the strainer and allow it to drain for 8 hours at room temperature.

Season with salt to taste and store the ricotta in the refrigerator for 3-5 days.

To make the Almond Ricotta & Roasted Rosemary Grape Tartines:

Preheat the oven to 205°C and line a baking sheet with parchment.

Spread the grapes on to the baking sheet and drizzle with olive oil, toss to coat. Add the rosemary sprigs to the pan.

Roast in the oven for about 20 minutes until the grapes begin to burst and become jammy, remove, and allow to cool slightly.

Meanwhile, in a small bowl mix 1 1/2 cups of the almond ricotta with the lemon zest and season with salt to taste.

To assemble spread a few tablespoons of lemon almond ricotta onto each slice of toasted baguette, drizzle olive oil, then top with roasted grapes and sprinkle with flaky sea salt.

Allergens:

  • Dairy (if using store bought)
  • Fructose
  • Gluten (if not using GF bread)
  • Nuts

 

Recipe by Ryan Adair – The Good Grocer Head Chef