Honey-Roasted Ricotta with Figs and Grapes
This is ideal as an antipasto or an alternative to a rich dessert; serve it with flatbread crackers. It’s so fresh and flavourful you don’t need a large helping.
Best Health magazine, October 2014; Image by Jodi Pudge
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 container fresh ricotta cheese drained
- 3/4 cup seedless red grapes
- 4 fresh figs trimmed and quartered
- 1 tbsp extra virgin olive oil divided
- 4 tsp liquid honey
- 1/4 tsp ground black pepper
- 4 large fresh basil leaves divided
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 425°F. Place or mound ricotta in the centre of a greased pie plate; scatter grapes and figs around cheese. In a small bowl, stir one teaspoon (5 mL) of oil with honey; drizzle over cheese. Sprinkle cheese with pepper. Drizzle remaining oil over fruit; tear half of the basil leaves, and scatter over fruit and cheese.
- Bake until cheese is warmed through and lightly golden, and fruit is slightly shrivelled and releasing juices, about 15 minutes.
- Tear remaining basil leaves and sprinkle on top; let stand five minutes before serving.
Recipe Notes
Per serving: 124 calÂories, 6 g protein, 5 g fat (2 g satÂurated fat), 17 g carbohydrates, 1 g fibre, 14 g sugars, 16 mg cholesterol, 122 mg sodium
