Almond Ricotta & Roasted Rosemary Grape Tartines

almond ricotta and topped with roasted rosemary grapes piled high on toasted baguette slices

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Don't let the prep time scare ya, its mostly inactive time! These grapes aren't only for tartines, they're also good in salads and veggie wraps and the vegan almond ricotta can be used anywhere you use traditional ricotta like stuffed shells or lasagna.



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
  • spray olive oil or 1 teaspoon olive oil
  • 2 pounds seedless purple grapes, removed from the vine
  • 4 large rosemary sprigs
  • 1 recipe almond ricotta
  • salt to taste
  • zest of 2 lemons
  • flaky sea salt to garnish


To make the almond ricotta:

  1. 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.
  2. 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.
  3. 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:

  1. Preheat the oven to 400°F and line a baking sheet with parchment. 
  2. Spread the grapes on to the baking sheet and drizzle with olive oil, toss to coat. Add the rosemary sprigs to the pan.
  3. Roast in the oven for about 20 minutes until the grapes begin to burst and become jammy, remove and allow to cool slightly. 
  4. Meanwhile, in a small bowl mix 1 1/2 cups of the almond ricotta with the lemon zest and season with salt to taste.
  5. To assemble spread a few tablespoons of lemon almond ricotta onto each slice of toasted baguette then top with roasted grapes and sprinkle with flaky sea salt.


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