November 9, 2020

Roast Grapes with Ricotta

Roast Grapes with Ricotta

Breakfast is the most important meal of the day, and my favourite meal, especially when eaten a little later as brunch. I eat a lot of egg based breakfasts and so enjoy finding tasty and healthy alternatives to try. This unusual combination of flavours won’t suit everyone, but is worth a try if you enjoy variety!

INGREDIENTS

1 Bunch / 300g Red or White Seedless Grapes
Half a tub of Ricotta
A Few Bay Leaves
Good Quality Sourdough or Rye Bread
Pinch Maldon salt
Olive Oil for drizzling


METHOD

  1. Preheat the oven to 210°C.
  2. Scatter the Bay Leaves onto a baking tray and top with the grapes.
  3. Drizzle with some Olive Oil and a sprinkle some salt over.
  4. Place on the middle shelf of the oven and bake for 15 minutes until the grapes are soft, coloured and the skin is bursting.
  5. Meanwhile, toast a few slices of bread.
  6. Mix the Ricotta with the black pepper and pinch of salt and pile on top of the toast.
  7. Once the grapes are ready, remove from the oven and pile on top of the ricotta toast. Make sure you pour over the juices from the tray.

Serves 2