Chasing the winter blues away with a grape salsa

Written by Joy Paoletti and Judy Vig
Wednesday, 09 March 2011 00:00

A quick trip to West Palm Beach Florida was all it took to chase away the winter blues and help me get through this last month of terrible weather. The skies were a beautiful shade of light blue; the sun was warm and wonderful.

All of our summer fruits were readily available there. The watermelon was amazing, cut into chunks, with sprigs of fresh mint, and served icy cold in a martini glass ... it was so hotsey totsey!

 

Many other fruit combinations were served as a side salad, a garnish and my favorite, a salsa! Every combination possible can work for a salsa, so just take your favorite fruits and add a little olive oil, some creative seasonings and you have a fresh, healthy salsa.

The salsa recipe below is perfect. The grapes here in Connecticut are a great choice, sweet and crunchy and a reasonable price.

We have decided to put an Italian twist on this salsa by pairing it with a thin layer of lemon-scented ricotta atop crunchy Tuscan bread!

 

Grape Salsa Crostinis

1 1/2 lbs. seedless red or blue/black grapes, cut in half

2-3 tablespoons good olive oil

1 tablespoon red wine vinegar

1 bunch fresh parsley, finely chopped

Half a small red onion, finely chopped (more or less to taste)

salt and pepper

toasted Tuscan/Ciabatta type bread, cut into 1/2 thick slices

 

Combine all ingredients in a small bowl. Let stand at room temperature for a bit before layering with the ricotta.

 

Lemon-scented Ricotta

1/2 cup whole milk ricotta

1/2 lemon, zested

salt and pepper to taste

 

Blend all together until smooth, taste and re-season.

In addition to lemon-scented ritcotta, blue cheese or goat cheese make delicious toppings as well.

 

 

Please join us @Twicebakedtwins .com and tune in to Better Ct, Monday, March 14 at 3 p.m. for St. Patrick’s day recipe ideas!