Baked ricotta with lemon, grapes and olives

Those in the blogging world may recognise this recipe.  It was first posted, a couple of years ago, by Nancy at PlusAteSix.  After Nancy’s post, I made it a couple of times in quick succession and then I moved on.  Yesterday, because we were having a few friends over for drinks, I decided to make it again.

I remembered it being a great recipe, I remembered it was Nancy’s recipe and I remembered I had made a note in one of my posts about how good it was, but that was all.  I went searching.  I found the note and a link to the recipe but, alas, the link didn’t work.

Damn it!  So I searched for the recipe on-line and the only hits I got were from Pinterest.  Quite a few people had pinned Nancy’s recipe.  This gave me the list of ingredients but when I clicked on the link on how to make it, it didn’t work.  Clearly, Nancy has killed her blog.

I turned my mind back to her post.  I remember her saying how simple it was.  I remember making a comment on her post how I had made it and it was fabulous.  I think Nancy suggested adding a drizzle of honey and I vaguely remember a suggestion that nuts would be a good addition.

As I remember it being described as “simple”, I guessed it was a matter of combining the ingredients and baking it.  Anyway, that is what I did and it was yummy.  I decided to write this post because I know I will want to make this again and next time I would love to know what to do from the outset.  If anyone does remember Nancy’s post and remembers there being more to this that my method requires, I would love to hear from you.

  • 400g drained ricotta*
  • 1 red chilli
  • 150g grapes, seedless green (I was a bit generous with the grapes)
  • lemon zest of 1 lemon
  • 1 sprig of rosemary
  • 8 sprigs of thyme
  • 50g pitted olives
  • ½ tsp fennel seeds
  • salt & pepper, to taste
  • 1 tbs olive oil (I gave it a good drizzle)
  • parsley and/or mint leaves

The additions I made:

  • 2 tbs hazelnuts, roughly chopped
  • a drizzle of honey

* I reckon the best ricotta for this recipe that is readily available is La Casa Del Formaggio traditional ricotta.  You can get it in Woolworths and Coles.  It comes in a 1 kg green basket and it is sold near the deli section.  I am sure there are other brands out there but, for general availability, this one is the go (Maus noted that that is a rather ridiculous statement since we travelled 40 kilometres to Manjimup to buy it!).  If you have no use for 1 kg of ricotta or can’t find it, buy 500g of ricotta in a tub, line a colander with some light cloth and drain it over a bowl in the fridge overnight.


Now remember, I have no idea what you are supposed to do but this is what I did and it worked.

Prepare the ricotta:

  1. Choose a dish that is ovenproof and looks good. Set it aside.
  2. Choose a bowl the right size to take the ricotta, line it with plastic wrap.
  3. Push the ricotta firmly into the bowl.
  4. Turn the bowl upside down into your chosen baking dish.
  5. Lift the bowl and plastic wrap up leaving the ricotta.  Set aside in the fridge until needed.

Prepare the rest of the ingredients:

  1. Slice the grapes and chilli, zest a lemon and roughly chop the olives.
  2. Combine all the ingredients (except the parsley and the honey) in a bowl then set aside until you are ready to bake.
  3. Preheat your oven to 180ºC.
  4. Tip the mixture over the ricotta.
  5. Bake in the preheated oven for 30 minutes.
  6. If desired, drizzle honey over the ricotta.
  7. Sprinkle with chopped parsley/mint.

This really went down well, accompanied by far too many wines.



9 thoughts on “Baked ricotta with lemon, grapes and olives

  1. As well as a great recipe that is a great tip about decent readily* available ricotta.
    *All things supermarket are 30 kms away for us.
    Which is good and bad, it makes us flexible-creative-efficient, sometimes it’s more work and less convenience, and occasionally convenience is nice. I do make my own ricotta but unless I am using up excess milk or have access to raw milk, good bought ricotta is more practical.

  2. I luurve baked ricotta. It’s a catering standby and in fact, I made it for nibbles when we had people over last night. Mine is a good deal more spartan than yours with a dribble of olive oil, a squeeze of lemon and a splash of vinocotto + some pine nuts to bronze on top. It has never occurred to me add more ingredients and ‘make a meal of of it’. I’ll give it a go.

    • Hi Yvonne, I served it with flatbread that I had split and dried as I didn’t want anything too filling but is was absolutely fab the next day atop a slice of sour dough bread.

  3. nancy!? i had forgotten about nancy. she used to do IMK when celia hosted. this looks like a tasty recipe you have here. hazelnuts and honey sound great. have a great xmas. cheers sherry

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