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From Our Kitchen Roasted Grapes with Ricotta
"It’s the time of year when we want light, bright, fresh, cold, crunchy, simple. Dishes that perhaps make you feel like you’re on the cliffs in Sardinia. That’s exactly what this dish is inspired by. Roasted grapes are a brilliant discovery, and wonderfully festive. A little go in the oven releases their sweetness that balances wildly well with the salty creaminess of the ricotta and a nice drizzle of a gorgeous olive oil. Serve this warm with beautiful focaccia or sourdough to soak up the goodness. The leftover roasted grapes are perfect to be packed away in your Styleware beauties to go on your breakfast the next morning with yoghurt."
Recipe, photography and introduction by Harriet Davidson
Ingredients
500g red grapes (ideally seedless)
2 tbsp olive oil
1 tbsp honey
1 tbsp sea salt
Cracked black pepper
250g ricotta
Zest of half a lemon
Dried oregano to garnish
2/3 cup green Sicilian olives
Juice of half a lemon
Method
Pre-heat oven to 180C degrees.
Wash and dry grapes, keeping them in large bunches. Place on a lined baking tray and drizzle evenly with olive oil and honey, making sure to coat all of them. Sprinkle with sea salt and give them a good season with the cracked black pepper.
Place in oven and roast for 20-30 minutes, or until starting to soften. Don’t let them get too roasted as they’ll lose their shape.
For the ricotta, place in a bowl and mix through the lemon zest, a tablespoon of olive oil and a good pinch of salt.
For the olives, use the palm of your hand to crush each olive and remove the pit. Place all olive in a bowl and drizzle with a tablespoon of olive oil, a good pinch of salt and the juice of half a lemon. Give them a good mix.
To serve, place ricotta in bowl with the grapes sitting on top. Spoon over the olives with some of their dressing and sprinkle the dish with dried oregano, another sprinkle of sea salt and a drizzle of olive oil.
Seen here in our Smoke Small and Extra Small Nesting Bowls with Smoke Salad Set.
All other props stylists own.
