Baked ricotta
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
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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