1¾ cups Delano Farms green seedless grapes
¼ cup dried cherries, chopped
¼ teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
Dash of ground cloves
1/8 teaspoon almond extract (optional)
1 cup part-skim ricotta cheese
1 tablespoon minced candied ginger
1 tablespoon chopped walnuts
1 baguette, cut into 16 slices
Fresh mint leaves or additional grapes, for garnish
Pulse grapes in a food processor 3-4 times, just until
chopped. Drain thoroughly.
Transfer grapes to a bowl, add cherries, then
sprinkle with cinnamon, nutmeg, cloves and
almond extract. Stir to blend.
Place ricotta, ginger and walnuts in another bowl
and stir to blend. Toast bread slices.
Spread 1 tablespoon of the ricotta mixture on each
bread slice. Top with a spoonful of the grape mixture.
Garnish with mint or halved grapes, if desired.
Makes 4-6 servings.
Recipe developed by Amy Muzyka-McGuire,
dietitian/certified culinary professional.