Monday, March 5, 2012

Baked Ricotta and Grapes

This is not really a recipe. The idea came from the Age newspaper's food writer, Briditte Hafner. You can make the Ricotta in the TMX or buy some. Cut a wedge for each person and place on a heat proof serving plate. Arrange a small bunch of grapes for each person , over the Ricotta. Drizzle good EVOO over the grapes and Ricotta. Bake in a hot oven until the Ricotta is brown around the edges and the grapes singed.

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