Please enter the email you’re using for this account.
The glaze really adds layers of flavors to this savory cheesecake-like dish- don’t skip it.
For more great cooking, watch Uncharted Flavors!
16 ounces full-fat ricotta
1 clove garlic, grated
1 egg
1 tablespoon good quality olive oil such as Tuscanini
1/4 cup grated parmesan
zest of 1 lemon
1/2 teaspoon salt
1 bunch grapes
a pinch of salt
good quality olive oil, such as Tuscanini
roasted grapes
fresh thyme
crackers, such as Tuscanini, for serving
Preheat the oven to 400 degrees Fahrenheit.
Mix all ricotta ingredients together and bake in an eight-inch square pan for about 30 to 35 minutes or until the top is golden brown.
Separately, combine the ingredients for roasted grapes on a lined sheet pan. Bake for 20 to 25 minutes.
Serve warm with roasted grapes, fresh thyme, olive oil, and raspberry glaze on top.
Sponsored by Tuscanini
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation