SERVES 4 TO 6
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12 ounces seedless red or black grapes
4 sprigs fresh tarragon, divided Extra-virgin olive oil, for drizzling Salt and freshly cracked pepper 1 cup fresh ricotta
1⁄2 Meyer lemon, zested and juiced 4 slices crusty bread
3 tablespoons pine nuts, toasted
Saba or syrupy balsamic vinegar, for drizzling