Conscious cooking
BAY-ROASTED GR APES WITH BLACK PEPPER RICOTTA ON TOAST
I came up with this dish when I was private cheffing in Portugal a few years ago. To me, the combination is perfect; those blistering skins and warm juices trickling down over creamy ricotta.
SERVES 2–4
• 5–6 fresh bay leaves
• 300g red grapes
• 4 slices sourdough or rye bread
• 250g ricotta
• ½ teaspoon cracked black pepper
• Sea salt
• Olive oil, for drizzling
Preheat the oven to 210°C fan/230°C/450°F/Gas 8.
1. Scatter the bay leaves onto a small baking sheet and top with the grapes. Drizzle the bay and grapes with some olive oil and a sprinkling of sea salt. Place on the middle shelf of the preheated oven and bake for 15 minutes until the grapes are soft, coloured and the skins are bursting.
Meanwhile, toast the slices of bread, then mix the ricotta with the black pepper and a pinch of salt and pile on top of the toast. Once the grapes are ready, pile them on top of the ricotta toast and make
