Sweet Ricotta Pudding with Roasted Grapes

Sweet Ricotta Pudding with Roasted Grapes
Photo by Romulo Yanes


  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons pine nuts
  • 1 tablespoon plain fine dry bread crumbs
  • 1 2/3 cups whole-milk ricotta
  • 2 cups red seedless grapes
  • + 3 more ingredients
    • 2 large eggs
    • 5 tablespoons sugar
    • 1/8 teaspoon salt

Preheat oven to 375°F with racks in middle and lower third. Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat. Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie...

View full recipe at Epicurious


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