Muscadine & Ricotta on Rye

Sprinkling the microgreens on the toast

Do you know what a muscadine is? It is okay if the answer is no, considering most southerners would answer the same.

My childhood included a giant muscadine vine in the back yard, and most years it produced plethora of the juicy fruits. We had so much fruit growing in the backyard, my mother and I even tried our hand at making muscadine wine. It may have turned out a little on the vinegary side.

A muscadine is the south’s version of a grape but gooier and a bit more tart. They are in season right now and can be found by the carton full at your local farmer’s market. I naturally scooped up more than I could reasonably use in one recipe because finding them inspired me to create.

You can eat them like a grape, but after years of tasting the unique fruit, I can advise you that straight off the vine is not the best option. Roasting them at a high temperature breaks down some of the fibrous material and subdues the chewy fruit. It also adds to the overall flavor since by roasting you are caramelizing the natural sugars.

You can do a lot with a raw or roasted muscadine, but for this years bounty a muscadine toast sounded like an interesting option. A quick call to one of my all-time favorite Savannah restaurants, Cotton & Rye, and I scored a gigantic warm loaf of fresh baked rye bread.

The last ingredient I selected to round out the flavors was fresh, creamy ricotta with a squeeze of lemon.

I think you will find this recipe simple, unique, and quite delicious. Since muscadines are so unique and often difficult to find, I would love to hear you ideas on how to use the fruit.

For another childhood southern recipe click here.

 

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