I have the memory of an elephant. Oh hang on. No I don’t. Do they have good memories or bad? I forget. I have the memory of whatever animal is really bad at remembering things.
Take this recipe for example. I have been racking my brain to try and remember which friend of mine introduced me to this deliciously simple baked ricotta and grape dish. It was back in my Wagga days, I know that much; I just can’t for the life of me remember where I had it. Hopefully by posting this, someone reads it and gives me a bell so that I can give credit where credit is due.
I went through a stage of making this all the time. I do remember a very enjoyable Christmas in Deni where I bought one of those huge domes of ricotta that kept us going well into the day. It’s a really fun and yummy thing to make when friends come over for a couple of drinks. It literally takes minutes to throw together and the hardest thing about it is remembering to take it out of the oven.
Perfect for a drinks party, this is a must have recipe to have up your sleeve in the lead up to Chrissie. The blistered grapes caramelise beautifully; I liken it to making your own kind of quince paste that goes oh so well with the cheese. Go ahead and try it.
A tub of ricotta (doesn’t matter what size you find)
A couple of bunches of red grapes
Fresh rosemary sprigs
A good drizzle of honey
A drizzle of olive oil
Salt and freshly cracked pepper
- Simply arrange the grapes and rosemary around the ricotta in a baking dish lined with baking paper.
- Drizzle honey and olive oil over the top and season with salt and pepper.
- Throw into a moderate oven (180℃) and bake for 20-30 minutes or until the grapes have blistered and everything looks nicely golden.
- Serve straight away with freshly made focaccia or toasted Turkish bread.
I’d love to know what you think of the recipe. Shoot me a message on Insta or leave a comment below. xx