2 tablespoons olive oil
2 cups red grapes
1 medium onion, diced
1/2 teaspoon salt
2 teaspoons dry white wine
1 cup packed light brown sugar
1 large tomato, diced
2 teaspoons Worcestershire sauce
1 pound ricotta cheese
In a mixing bowl, mix with the olive oil and vinegar water to make 1/2 cup vinegar. Combine the grapes and onion. Stir in salt, wine, sugar, tomato and Worcestershire sauce. Cover and refrigerate for 2 hours.
Preheat oven to 450 degrees F (230 degrees C). Remove from refrigerator and chill in refrigerator for 2 hours.
Place grapes in a mixing bowl and toss to coat. Remove skins and pulp and cut into wedges. Set aside.
Pour vinegar mixture into a large mixing bowl. Stir in grated chopped onion and celery. Mix just enough to moisten all parts. Pour in vinegar and olive oil mixture and toss gently to coat.
Marinate grapes in vinegar honey starter for about 5 minutes. Once marinating, mix in ricotta cheese. Spread over grape layer and top with additional marinated grape skins.
Place grape slices on serving platter and sprinkle remaining grape marinade over all.