300g red seedless grapes
200g ricotta cheese
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
2-3 sprigs of rosemary
Crusty sourdough baguette, to serve
Preheat oven to 200oC/200 oC (Fan) Line an oven tray with baking paper
Place grapes and ricotta on the prepared baking tray. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and top with sprigs of rosemary.
Roast for 20-25 minutes, until grapes caramelise. When the ricotta has 10 minutes of cook time remaining, place the sourdough on a rack in the oven to heat through.
To serve, cut sourdough into thick slices, spread with ricotta, grapes and rosemary leaves.
Recipe by Celebrity chef Nadia Lim and the My Food Bag team for Australia's Biggest Morning Tea