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

 

fig recipes
Honey-Roasted Ricotta with Figs and Grapes
Honey-Roasted Ricotta with Figs and Grapes
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. Bake until cheese is warmed through and lightly golden, and fruit is slightly shrivelled and releasing juices, about 15 minutes.
  3. Tear remaining basil leaves and sprinkle on top; let stand five minutes before serving.
Recipe Notes

Per serving: 124 cal­ories, 6 g protein, 5 g fat (2 g sat­urated fat), 17 g carbohydrates, 1 g fibre, 14 g sugars, 16 mg cholesterol, 122 mg sodium