Baked ricotta

Name: Baked ricotta
Cook time: 30 min
Cuisine: Italian
Ingredients: 750g fresh ricotta; extra-virgin olive oil; salt and pepper; 1 bunch red grapes; 1 sprig rosemary

Brigitte Hafner

October 19, 2011

Time:< 30 mins

Peter Webley, of Stefano's in Mildura, cooked this for me and I loved it. The grapes get all soft and caramelised and go really well with the creamy, sweet ricotta. I like to serve this for lunch with slices of prosciutto and a crisp salad.

Ingredients

750g fresh ricotta
extra-virgin olive oil
salt and pepper
1 bunch red grapes
1 sprig rosemary

Method

Pre-heat oven to 220C (200C fan-forced). Line a baking tray with baking paper.
Cut ricotta into about 2-centimetre thick slices, place them on baking paper, drizzle with extra-virgin olive oil, salt and pepper, and add rosemary and grapes. Bake for 25-30 minutes or until golden brown on the edges. Allow to cool a little and serve.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store