Sweet and savoury in a quick dish.
Red seedless grapes are the best for this. Get them off the vine and wash them. Shake them dry and put them in an ovenproof dish. Drissle olive oil ovef them. Use lemon salt and freshly ground pepper and Herbes de Provence.
The Ricotta gets some olive oil, fleur de sel and white pepper and for some kick a little Japanese togarashi pepper. Beat it with a fork to mix.
I had a Baguette to freshly bake up in the oven. That was great. At 220 C the grapes and the bread went in together.
The bread was done after 10 minutes, the grapes needed 5 more. ENJOY
Ingredients:
250 g Ricotta
250 g red seedless grapes
2 tbsp olive oil
Lemon salt, fleur de sel, pepper,
Herbes de Provence
Togarashi pepper
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