BAKED RICOTTA

T his cheesy appetizer was on the menu at last year’s wedding anniversary festivities for Rachael Ray and her husband, John Cusimano, in Tuscany, where they were married in 2005. It’s from her new collection, Rachael Ray 50: Memories and Meals From a Sweet and Savory Life.

Baked Ricotta and Roasted Grapes

Look for red or purple grapes with green stems and tightly packed fruit. Line a colander with cheesecloth. Scrape 2 lb fresh ricotta cheese into colander; allow to drain. Place rack in center of oven; preheat to 425°F. Cut ends off 2 heads garlic to expose cloves. Drizzle with extravirgin olive oil; sprinkle with salt. Wrap each in foil. Roast 45 minutes or until soft. When cool, squeeze garlic from skins. Mash to a paste.

Line bottom of an 8- or 9-inch springform pan with parchment paper; brush bottom and sides with melted butter.

In a large bowl, whisk garlic paste, 2 Tbsp extra-virgin olive oil, 2 Tbsp finely chopped fresh rosemary, 2 Tbsp honey, 2 large eggs, zest and juice of 1 lemon, salt and freshly ground black pepper to taste. Stir in drained ricotta and 1 cup grated Parmigiano-Reggiano cheese; scrape into prepared pan. Bake 35–40 minutes or until golden and set. Brush with 2 Tbsp melted butter. Cool 30 minutes. Remove sides from pan. Raise oven to 475°F.

Place large bunches of grapes on a sheet pan. Drizzle with 3 Tbsp extra-virgin olive oil; sprinkle with rosemary leaves from 2–3 sprigs, 1 tsp fennel seeds, salt and pepper. Roast 15–20 minutes or until they slump and are heated through. Place grapes atop ricotta. Drizzle with balsamic glaze (like Alessi). Serve with crostini. Serves 12–16.