Thyme-Roasted Grapes with Whipped Ricotta
Benjamina Ebuehi
![](https://www.cuisine.co.nz/wp-content/uploads/2024/05/Cuisine-Magazine-Benjamina-Ebuehi-Recipe-Thyme-Roasted-Grapes-with-Whipped-Ricotta-853x1024.jpg)
tags:Issue 223
Serves
6Ingredients
500g red grapes, ideally a mix of colours | |
5–6 sprigs fresh thyme | |
1½ tablespoons honey | |
1 tablespoon olive oil, plus extra to serve | |
FOR THE WHIPPED RICOTTA | |
250g ricotta | |
150g Greek yoghurt | |
grated zest of 1 lemon | |
½ teaspoon vanilla bean paste | |
1 tablespoon honey | |
TO SERVE (OPTIONAL) | |
toasted ciabatta or crusty bread | |
demerara (turbinado) sugar |
Make Ahead
You can whip the ricotta up to 2 days before and store in a sealed container in the fridge. The grapes are best made on the day you plan to serve.
Roasted grapes might sound a little strange, especially for a dessert, but trust me, it works. This leans more on the savoury side and is perfect for those who are more likely to choose the cheeseboard over the chocolate cake.
I serve these with thinly sliced toasted ciabatta with a drizzle of olive oil and some crunchy demerara (turbinado), because more bread at the end of the meal should definitely be a thing.
View the recipe collection here
Instructions
1. | Preheat the oven to 210°C (190°C fan). |
2. | Add the grapes and thyme to a baking dish. |
3. | Drizzle the honey and olive oil on top and toss to coat, or just get in with your fingers. |
4. | Roast for 15–20 minutes until the grapes start to blister and become softened and syrupy. Set them aside to cool. |
5. | Add all the ingredients for the whipped ricotta to a food processor and blitz until smooth and creamy. |
6. | Add the grapes and all the juices to a shallow dish and the ricotta to another. |
7. | Serve with toasted ciabatta or crusty bread, drizzled with olive oil and sprinkled with demerara sugar. |
8. | Or for something sweeter, serve with tuiles. |
This is an edited
extract from I’ll Bring
Dessert by Benjamina
Ebuehi, published
by Quadrille, $59.99.
Available in stores
nationally from 11 April
2024. Photography
by Laura Edwards.