Baked ricotta with grapes, olives and oregano

Name: Baked ricotta with grapes, olives and oregano
Cook time: 30 min
Yield: 6-8
Cuisine: Italian
Ingredients: 125ml extra virgin olive oil; 400g ricotta, well drained and cut into 3cm thick slices; sea salt and freshly ground black pepper; 150g seedless green grapes, sliced into rounds; 50g manzanilla olives, pitted; ¼ bunch oregano, leaves only; 8 sprigs thyme; ½ tsp dried chilli flakes, or to taste; crusty bread, to serve

Karen Martini

January 29, 2021

Serve this baked ricotta with crusty bread.Marina Oliphant

Time:< 30 minsServes:6-8

The combination of grapes and olives baked on the ricotta is unusual, but delicious - trust me. You can buy packaged ricotta from most supermarkets, but it has a much better flavour and texture when it's bought fresh from a deli or specialty cheese shop.

Ingredients

125ml extra virgin olive oil
400g ricotta, well drained and cut into 3cm thick slices
sea salt and freshly ground black pepper
150g seedless green grapes, sliced into rounds
50g manzanilla olives, pitted
¼ bunch oregano, leaves only
8 sprigs thyme
½ tsp dried chilli flakes, or to taste
crusty bread, to serve

Method

Preheat the oven to 210C. Pour 3 tablespoons of olive oil into a large ovenproof dish and place the sliced ricotta in the base. Season with salt and pepper.
Toss the grapes in 1 tablespoon of olive oil and scatter over the ricotta. Top with the olives and herbs and sprinkle with chilli flakes.
Drizzle with the remaining olive oil and bake for about 25 minutes, or until the ricotta is firm and golden around the edges. Serve at room temperature with crusty bread.