Get party table decorating ideas and a delicious appetizer recipe with designer and entertainment expert Athena Calderone
Jessica recently caught up with Athena Calderone, a designer, food storyteller, and entertainment expert, who offered tips for entertaining while on vacation.
She and Jessica made Meyer Lemon Ricotta Crostini with Blistered Grapes, and Athena shared some chairlift ideas for the holidays. (Check out the video below for that!)
For more information on Athena, visit her website, Eyeswoon, or follow her on Instagram.
This segment aired on California Cooking with Jessica Holmes, episode 121.
Meyer Lemon Ricotta Crostini with Closed Grapes, for 4 to 6 people
- 12 ounces of red or black seedless grapes
- 4 sprigs of fresh tarragon, divided
- Extra virgin olive oil, for drizzling
- Salt and freshly ground pepper
- 1 cup (240 mL) fresh ricotta
- ½ Meyer lemon, zested and squeezed
- 4 slices of crusty bread
- 3 tbsp toasted pine nuts
- Saba or syrupy balsamic vinegar, for drizzling
- Preheat the oven to 400 degrees. Divide the raisins on a baking sheet and garnish with two sprigs of tarragon. Drizzle with oil and toss the grapes until evenly coated. Season with salt and pepper. Grill the grapes until they start to pop, about 15 to 20 minutes. Let them cool slightly, discard the tarragon and squeeze the lemon juice evenly over the grapes.
- While the grapes are roasting, use a wire whisk to combine the ricotta and lemon zest.
- Just before serving the crostini, heat the grill. Place bread on a baking sheet and drizzle lightly with oil on both sides. Grill until golden brown, 1 to 2 minutes per side depending on the strength of your grill. Let the toast cool slightly. Remove the leaves from the remaining tarragon sprigs. Spread the ricotta mixture on each slice of bread and garnish with raisins and pine nuts. Finish with a pinch of tarragon and a drizzle of saba.
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