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Ricotta and roasted grapes on sourdough

Ricotta and roasted grapes on sourdough


The balance of sweet, creamy and tangy flavours really works here

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    875kj 208kcal
  • Fat
    Med 10%
  • Saturates
    Med 13%
  • Sugar
    Med 10%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 250g red seedless grapes
  • 1 tbsp Co-op extra virgin olive oil
  • 1 tsp Co-op clear honey
  • 2 tsp Co-op balsamic vinegar
  • 1 tsp Co-op dried thyme
  • 5 tbsp Co-op ricotta
  • Zest and juice of 1 lemon
  • 4 slices Co-op Irresistible white sourdough
  • 2 tbsp Co-op low fat balsamic dressing (optional)


  1. Heat the oven to 200°C/fan 180°C/Gas 6
  2. Pick the grapes off the stalks and put in a roasting tray
  3. Drizzle over the olive oil, honey and balsamic vinegar
  4. Add the thyme and stir to make sure the grapes are well coated
  5. Roast for 10 mins, until lightly caramelised
  6. Meanwhile, mix the ricotta with the lemon juice and season
  7. Toast the sourdough, then top with the ricotta
  8. Spoon over the roasted grapes, and the balsamic dressing, if using, then garnish with the lemon zest to serve

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