The recipe was straight forward, and the final results seemed drool-worthy.
I filed it away in my brain for things to try.
Then I made Frozen Peach Yogurt and had quite a bit of whole milk leftover. Plus, heavy cream.
God knows I don't need to directly consume either one of those ingredients, so I decided to make paneer from them.
Alas, what was meant to be paneer, turned out to resemble ricotta or farmer's cheese a bit more.
And then red grapes went on sale at my grocery store.
Basically, all these random things came together nicely in order for me to make my version of Alexandra's recipe.
Since it was pretty hot this past Sunday, instead of roasting the grapes in the oven, I decided to pan roast them. I also added GARLIC to give a bit of a kick to this fun appetizer idea.
Slightly adapted from Alexandra's Kitchen
sprigs of thyme
garlic clove, peeled, sliced in half
fresh ricotta or farmer's cheese
1. Heat a skillet on medium-high. Add olive oil. Once the oil is hot, add grapes and thyme sprigs and season with kosher salt. Allow the grapes to cook until they are ready to burst, stirring occasionally.
2. Toast slices of baguette and rub with garlic.
3. Spread farmer's cheese or ricotta on the slices of bread, top with grapes and a few fresh thyme leaves. Eat immediately.
What's not to like about this!? You can serve this dish as an appetizer or main course with a salad. Once I took photos, I also added cured ham to my mini open faced sandwiches: divine!