Pancetta and Grape Crostini with Ricotta

When all else fails, just add toast.

1 oz pancetta, thinly sliced
1 Tbsp. sugar
2 cups red seedless grapes, halved
1 black pepper, freshly ground
¼ tsp. crushed red pepper flakes
sea salt
4 slices bread, toasted
½ cup ricotta

To Serve:
chopped fresh tarragon
extra-virgin olive oil, for drizzling

Cook pancetta in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels; crumble. Bring sugar and 2 Tbsp. water to a boil in same skillet, stirring to dissolve sugar. Add grapes, black pepper, and red pepper flakes.

Cook until grapes are glazed and start to soften, about 5 minutes. Mix in pancetta; season with salt. Spread toasts with ricotta. Top with grape mixture and tarragon and drizzle with oil.

Makes 4 servings.