By Lizzie Moss
For someone who spends an awful lot of time talking about, writing about, and of course eating pasta, this month I’ve opted for a side dish that’s been on repeat over the warmer months.
Don’t be fooled, this is not a light salad to cut through the carbs. You’ll find no iceberg lettuce or zesty dressing to accompany a rich, buttery pasta sauce. Instead it’s a rich, creamy sweet side that is best served with more bread than your tummy can handle.
It’s a beautiful and impressive side for a dinner party or if you’re asked to bring a plate to share. I imagine it would go well with most meats however due to being very fussy and mostly vegetarian – I can’t guarantee this.
The tomatoes can be prepped a day or so in advance and served warm or cold, but the dish should be eaten fresh, mopped up with the bread I’ve already mentioned.
(Serves four to six as a side)
Ingredients
- 500g of good ricotta
(I like That’s Amore) - 2 tbs of honey
- 1–2 tbs of olive oil
- 350g of cherry tomatoes (or assorted home grown varieties)
- 2 large handfuls of red grapes
- 3–4 cloves of garlic
- 30g of slivered almonds
- A handful of basil
- 1 tbs of balsamic vinegar or glaze
- Salt
- Pepper
Method
- In a small blender or kitchen aid, blitz or whip your ricotta, with one tablespoon of honey along with salt and pepper, until it forms a creamy, textured like thick, whipped cream. Set aside.
- In a large baking dish, put your tomatoes, grapes and garlic.
- Drizzle with olive oil, the rest of the honey and/or a bit of balsamic vinegar or glaze.
- Roast until the tomatoes burst and start to blacken and the garlic is golden.
- On a platter or plate, smear a thick layer of the ricotta and using the back of a spoon, make a small valley through the middle.
- Add your tomato mixture, including all the sticky juices (these will be mopped up by the bread).
- Finish with some almonds and basil on top.
