Chili and Honey Baked Ricotta with Grapes and Prosciutto

• ricotta↗3 x 250g tubs
• honey↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• chili powder↗½ tsp tsp
• thyme leaves↗1 tsp chopped tsp

  chopped

• lemon↗1

  zest

• red grapes500g g

  in small bunches

• rustic baguette↗1

  thinly sliced on a diagonal

• prosciutto↗100g g

  (8 slices), roughly torn

Step-by-step instructions

1. 1

   Remove the ricotta from its tubs and place it in a baking dish. Drizzle with honey and 1 tbsp olive oil, then sprinkle chili powder, thyme and lemon zest. Arrange the grapes around the cheese. Keep the dish covered and chilled until ready to bake. It can stay in the refrigerator for up to a day. Before baking, generously season with sea salt.

2. 2

   Lay the baguette slices in a single layer on a large tray. Brush each lightly with the remaining olive oil and season with salt and pepper.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Place the ricotta dish on the top rack and the baguette slices on the rack below. Bake for 15 minutes, then flip each slice and return to the oven for another 10 minutes, or until the ricotta is lightly golden at the edges and the bread is crisp. Optionally, if using an air fryer, preheat it to 180 °C and bake the baguette slices for 6‑8 minutes until crisp, flipping halfway through. Remove the bread and place the dish in a basket. Bake for 10‑15 minutes until the ricotta develops a light golden colour at the edges.

4. 4

   Place the dish in the center of a heat‑resistant board and serve it with the crisp baguette slices around it, along with prosciutto slices, allowing each guest to assemble their own crostini.