At our ricotta class last week, we made this amazing appetizer that was ricotta, basil, roasted grapes and proscuitto on chiabata bread. I nixed the bread because of my diet. Still yummy. And I added some broiled fish on the side.
@randystreat They are dark, almost black grape. You roast them with a little salt and pepper, fresh thyme and some olive oil. 450 for 15 minutes. So good.
