Ingredients
| 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 |
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.
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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.