Baked Giorgio's Ricotta with Balsamic Roasted Grapes & Rosemary

Baked Ricotta with Balsamic Roasted Grapes & Rosemary

Serves: 6-8 people

Prep: 5 mins

Cook: 50 mins

Total: 55 mins

Ingredients

For the Baked Ricotta:

350g fresh ricotta (well-drained)

170g mascarpone

2 eggs

2 tbsp olive oil

Zest of 1 lemon

90g white sugar

Salt & freshly cracked pepper

2 cups black seedless grapes

2 tbsp balsamic vinegar

1 tbsp honey

1 tbsp olive oil

1 small sprig rosemary leaves

Pinch of salt

¼ cup toasted hazelnuts, roughly crushed

Baked Ricotta with Balsamic Roasted Grapes & Rosemary

Instructions

Step 1

Preheat the oven to 170°C. Line and lightly grease a small cake tin (20cm) with olive oil. In a bowl, mix ricotta, eggs, olive oil, sugar and lemon zest. Beat until well combined and spoon into the cake tin and smooth the top.

Step 2

Bake for 50 to 60 minutes until set around the edges with a slight wobble in the centre. Allow to cool for at least 15–20 minutes before removing from the tin.

Step 3

Increase oven to 180°C. Toss grapes with balsamic, honey, olive oil and rosemary. Roast for 20 minutes until soft and syrupy. Toast until golden, then roughly crush.

Step 4

Turn the ricotta cake onto a serving plate and spoon over the warm balsamic grapes and their syrup. Scatter with toasted hazelnuts and drizzle lightly with honey.

Step 5

Step 6

Step 7

Step 8

Step 9

Notes

Giorgio’s recipes

Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.

View all recipes