Serves 4 – 6
This recipe only requires a few ingredients, but it packs a flavourful punch! Make this for a special starter, treat before a meal or add it to a sharing table (add live link later to the platter recipe). The ricotta and grapes will also be a delicious filling for pancakes, as a topping on crumpets or warm scones.
Ingredients
Roasted grapes
- 15 ml (1 tbsp) Westfalia Lemon Flavoured Avocado Oil
- 500 ml (2 cups) red seedless grapes, some halved and the rest kept whole
- 2 stalks of rosemary
- 15 ml (1 tbsp) balsamic vinegar
- pepper, to taste
Whipped ricotta
- about 250 g ricotta cheese
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) Westfalia Lemon Flavoured Avocado Oil
- fresh sprigs of rosemary and edible flowers for garnish
Method
- Roasted grapes: Preheat oven to 200 °C and line a baking tray with baking paper or use a shallow oven dish.
- Toss lemon-flavoured avocado oil, grapes, rosemary and vinegar together and season with pepper. Spread in a single layer in the baking tray or dish.
- Roast for 20-30 minutes until the grapes start to bubble. Remove from the oven and allow grapes to cool slightly.
- Ricotta: Meanwhile, in a medium-sized glass bowl, combine the ricotta, honey and lemon-flavoured avocado oil and blend with a stick blender until smooth. Alternatively, beat together with a hand beater until smooth.
- Spread and swirl ricotta on a large serving plate and top with roasted grapes and any pan juices. Garnish with rosemary sprigs and flowers. Serve as a delicious spread on melba toast or savoury biscuits.
