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Baked olives, grapes and ricotta
Serves 6-8 as a starter Starters and mains
Ingredients
- 450g Ricotta, well drained and cut into 3cm thick slices
- 125ml extra‑virgin olive oil
- 150g seedless grapes
- 50g pitted manzanilla or Kalamata olives
- handful oregano, leaves picked
- 4 thyme sprigs
- 1tbsp red-wine vinegar
- ½tsp chilli flakes bread, to serve
Method
Preheat the oven to 230C/210C F/Gas 8. Lay the ricotta slices in an ovenproof dish. Season with salt and pepper and drizzle half the oil over.
Using your hands, gently break open the grapes and olives in a bowl. Add the herbs, vinegar and remaining oil, season and toss to coat. Scatter the Ricotta over, then sprinkle the chilli flakes over.
Bake for around 25 minutes until the Ricotta is firm and golden at the edges, then serve with bread.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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