Creamy ricotta, sweet-spicy grapes, and crisp bread. Rocket, lemon, and optional mortadella complete this quick, comforting bite.
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES (Roasting Grapes)
MAKES: 2-3
INGREDIENTS:
1 cup ricotta
2 tablespoons cream
2 teaspoons honey
2 cups red grapes
2 teaspoons Banhoek Chilli Oil
4 -6 slices sourdough or ciabatta
A handful of rocket
A squeeze of lemon
5 –6 slices mortadella (optional)
METHOD:
Heat the oven to 200°C.
Spread the grapes onto a tray and drizzle with Banhoek Chilli Oil.
Roast for 8-10 minutes until they burst, collapse and turn glossy and sticky.
Whip the ricotta with cream, honey, salt and pepper until smooth.
Spread a thick layer of whipped ricotta onto the bread slices and spoon over the roasted chilli grapes so their hot juices sink into the ricotta.
Add rocket and a little lemon juice. If using mortadella, fold the slices loosely on top.
Close the sandwich gently, press lightly, and eat warm.
