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Almond Ricotta & Roasted Rosemary Grape Tartines

This post was made in partnership with California Grown! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!

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

Almond Ricotta & Roasted Rosemary Grape Tartines sure do sound super fancy, but I assure you these delectable nibbles are super easy to make and are sure to please everyone gathering at your table.

I love how almonds produce a creamy plant based ricotta that is comparable to its dairy laden counterpart and those roasted rosemary grapes are intensely sweet with a jam-like vibe to them that is absolutely irresistible! 

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

I’m curious, do you ever think about where your food comes from? Do you wonder who grows it? I know I do, but I also know it’s incredibly easy to hurriedly wander through the produce section at the grocery store without much thought to where all of those gorgeous fruits, vegetables, and cut flowers come from. 

Today the Friends Who Fete girls and I are teaming up with the fine folks at California Grown to highlight all of the wonderful things that are grown right here in the great state of California. From fresh fruits, vegetables, and cut flowers, to olives for olive oil, and grapes for wine – California literally grows it all! Actually, more than 1/3 of the country’s vegetables and 2/3 of the country’s fruits and nuts are grown right here!

roasted grapes and rosemary on a sheet pan

These tartines highlight some of my favorite California Grown produce almonds, grapes, rosemary, and lemons. Almonds, however are my absolute favorite – they’re super versatile and can be used in about 100 different ways from almond milk and almond butter to the vegan almond ricotta I made for these tartines. 

Here’s a few super interesting facts that I didn’t know about almonds before we partnered with California Grown:

  • The state of California produces 100% of the almonds in the United States!
  • There are 30 different varieties of almonds – 10 of which comprise the majority of almonds produced in California. 
  • While the U.S may be the largest market for almonds, only 30-40% of the crop is sold for domestic use, the rest of California’s almonds are shipped internationally.
  • More than 80% of the world’s almonds are produced right here in the state of California! 

What to learn more about all of the commodities that are grown here? Check out these California Grown inspired posts from Aida and Kate!

 

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

Almond Ricotta & Roasted Rosemary Grape Tartines

  • Author: This Mess Is Ours
  • Prep Time: 8 hours
  • Cook Time: 20 min
  • Total Time: 8 hours 20 minutes
  • Yield: 10-12 tartines
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Vegan

Description

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.


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
  • 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

Instructions

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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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.