Roasted Grape and Ricotta Crostini
Toss whole red grapes with olive oil, fresh thyme sprigs, salt, and pepper and roast at 450° F until their skins burst, 7 to 9 minutes. Slather slices of grilled country bread with ricotta, top with the grapes, and drizzle with olive oil; season with salt and pepper.
Arugula, Fennel, and Grape Salad
Toss arugula, thinly sliced fennel, halved red or green grapes, and crumbled blue cheese with olive oil and lemon juice; season with salt and pepper.
Wild Rice and Grape Salad
Toss cooked wild rice with chopped toasted pecans, sliced green or red grapes, chopped flat-leaf parsley, olive oil, and red wine vinegar; season with salt and pepper.
Fill a prebaked tart shell with vanilla pudding or pastry cream. Sprinkle with red and green grapes and chill until firm. Dust with confectioners’ sugar before serving.
Learn how to choose, store and prepare grapes.