Grape and Ricotta Crostata

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Well.....I dont know how each person that baked this "crostada", (btw it's spelled incorrectly, but I am a chef and I thought that I would give this one a try with my son to make it less complicated.....Just like the other review stated, I am extremely disappointed. The crust was underdone on the bottom and the jelly seeped out as well. Who has really made this and it was actually successful? This would be the first and last time I would ever make this!!! Next time I would rather keep it home-made, the extra effort that we will put into it will be well worth it. This was horrible!!! Sandra, you should be embarassed.

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very easy & fast to make... i used raspberry preserves & also sweetened the ricotta as you would for a canoli filling...just delicious!

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After watching Sandra make this crostada and printing out the recipe, I made this recipe twice and was terribly disappointed both times. On the first try, the jelly liquified and ran out all over the pan, preventing the bottom crust from cooking and leaving a goopy mess. The second time, I used about half the recommended amount of jam, tried sealing the folds a bit, and cooked it exactly 20 minutes as the recipe directs. At that point the crostada looked pretty on top, but the bottom was pale and nowhere near done. I let it continue to brown for at least 10 minutes more, and, of course, the jam ran out again. The bottom on this one was better, but still the pastry overall was sort of bland and disappointing. This recipe is a good example of one of Sandra's recipes that looks good on t.v. but doesn't stand up to reality. I would not make it again.

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I, too, used blackberry jam and fresh blackberries, and I sweetened the ricotta. It was such an easy recipe to add to a brunch menu. I am an experienced cook, and I am mostly retired, so I don't need shortcuts, but I do get a lot of ideas from your show. I especially like seeing your unusual tablescapes.

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I made this for breakfast and added some honey to the ricotta to sweeten it.
The ricotta was the best part! Next time, I will ditch the grape jelly, spread on a layer of honey ricotta, and top it with fresh fruit.

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This recipe is very good but for a few changes. I cut the Blackberry jam to 1 cup and the ricotta cheese to 3/4 cup. Very easy

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My 3 year old son and I made this together last night. It was an easy and fun evening activity. We used strawberry fruit spread (lower sugar, with a touch of balsamic vinegar. This recipe caught my eye as a great use of leftover ricotta cheese. Just a few dollops is all you need! Delicious!

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So easy and really great! I substituted blackberry preserves and fresh blackberrys..... AWESOME!!!