From Vine To Table Recipe

Prepare pickling liquid

In a small saucepan combine white wine vinegar, water, granulated sugar and kosher salt. Warm gently over medium heat, stirring until sugar and salt dissolve—do not boil. Remove from heat and stir in fresh thyme leaves and lemon zest. Let cool 5 minutes.

Pickle grapes

Place grapes in a heatproof bowl or jar. Pour the warm pickling liquid over the grapes so they are fully submerged. Allow to sit at room temperature until liquid reaches room temperature, about 20–30 minutes. Cover and refrigerate for at least 1 hour if time allows (up to 24 hours) to develop flavor.

Dress the salad

Drain pickled grapes, reserving 1–2 tablespoons of the pickling liquid. In a large bowl whisk together extra-virgin olive oil, reserved pickling liquid (to taste), fine sea salt and freshly ground black pepper. Add baby arugula and torn basil leaves and toss gently to coat. Fold in the drained pickled grapes just before plating so they keep some texture.

Toast walnuts

Heat a small skillet over medium heat. Add chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, 4–5 minutes. Transfer to a plate to cool to stop cooking.

Prepare ricotta

In a bowl stir ricotta with 1/4 tsp fine sea salt until smooth. If ricotta is very thick, thin with 1–2 teaspoons of milk or the reserved pickling liquid to a spreadable consistency.

Toast bread

Preheat oven broiler or a skillet. Brush both sides of bread slices lightly with melted butter. Arrange under broiler or in a hot skillet and toast until golden and crisp, about 1–2 minutes per side under broiler or 2–3 minutes per side in skillet. Watch closely to avoid burning.

Assemble toasts

Spread a generous layer of salted ricotta on each toasted bread slice. Sprinkle toasted walnuts evenly over ricotta. Drizzle each toast with honey (about 1/4 tsp honey per toast).

Arrange 4 toasts on a platter and top with a portion of the arugula-and-pickled-grape salad (divide salad across toasts or serve alongside as a composed plate). Drizzle aged balsamic vinegar sparingly over the toasts and salad and finish with a small teaspoon of extra-virgin olive oil. Scatter microgreens or young basil leaves over the dish if using and finish with a light crack of black pepper.

Serve immediately so toasts remain crisp. Leftover pickled grapes keep refrigerated up to 5 days; store toasted bread separately.