Ricotta With Honeyed Grapes

1. 1

   In a smallish saucepan, heat the 1 tablespoon of olive oil over medium. Add the shallot and cook until softened, about 3 minutes. Stir in the grapes, honey, and white wine. Turn the heat down and simmer for 10 minutes, covered for 5 of them, stirring occasionally, until the grapes have collapsed. If it looks like it's drying out, add a splash of water. Allow to cool to room temperature.

2. 2

   On a plate, mound the ricotta in the center. (Or divide it between 2 plates, one for each end of the table. Or you could even give everyone a little individual plate.) Drizzle generously with olive oil (a couple of tablespoons, at least). Then scoop the grape compote all over the top. Serve with the bread for spreading it on, and a finger bowl of the salt for sprinkling on top.

* Per serving · 4 servings · Values may vary.

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