Baked ricotta with grapes, olives and oregano

Karen Martini
Baked ricotta with grapes, olives and oregano
Baked ricotta with grapes, olives and oregano Photo: P. Spencer

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.


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

1/4 bunch oregano, leaves only

8 sprigs thyme

1/2 tsp dried chilli flakes, or to taste

crusty bread, to serve


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.