Cook Time 40 minutes
75ml extra virgin olive oil
200g firm ricotta (delicata), well-drained
Salt & pepper
100g seedless red grapes, sliced into rounds
40g kalamata olives, pitted
¼ bunch oregano, leaves only
8 sprigs thyme
½ tsp dried chilli flakes, or to taste
1 orange, zested
1 tbsp pomegranate molasses
30gm roasted pinenuts chopped roughly
30gm roasted hazelnuts chopped roughly
Crusty bread sliced 1cm thick, smeared with raw garlic and brushed with extra virgin olive oil, lightly toasted
Preheat the oven to 210C.
Pour 3 tablespoons of olive oil into a small ovenproof dish and place the ricotta in. Season with salt and pepper.
Toss the grapes in 1 tablespoon of olive oil and a tablespoon of pomegranate molasses and scatter over the ricotta. Top with the olives and herbs, and sprinkle with chilli flakes.
Drizzle with the remaining olive oil and bake for about 25 minutes, or until the ricotta is firm and golden around the edges.
To serve, place in a serving bowl with all the olives and grapes sprinkled on top and around the ricotta which will have held its shape nicely. Sprinkle with the roasted nuts and orange zest and finish with a nice drizzle of pomegranate molasses. Serve with the toasted crusty bread on the side.