Grape and Ricotta Bruschetta


  1. Cook pancetta in a skillet over medium heat, until crisp. Once cooled, crumble and set aside.
  2. Bring sugar and 4 tablespoons of water to a boil in a skillet. Stir to dissolve sugar. Add the grapes and black pepper. Cook until grapes are start to soften, about 5 - 7 minutes.
  3. Mix in pancetta; season with salt.
  4. Spread 8 toasted slices of baguette with ricotta and top with grape mixture. Sprinkle with chopped tarragon and drizzle with olive oil.


  • 1 Heritage Ovens® Bread, Baguette(s), Artisan French, Sliced
  • 2 oz pancetta, Sliced thin
  • 4 Cups Peak Fresh Produce® Grapes, Red Seedless, Quartered
  • 1 Cup Roma® Cheese, Ricotta, Whole Milk
  • 2 tsp Roma® Pepper
  • 1 tbsp tarragon, Finely Chopped
  • 1 tsp West Creek® Salt
  • 2 tbsp West Creek® Sugar, Granulated