Bruschetta with Ricotta & Baked Grapes

1 cluster red grapes, 10 fresh thyme twigs, 2 tablespoons olive oil, 12 thin baguette slices, olive oil, 1 1⁄2 cups fresh ricotta, pinch of red chili flakes

Preheat oven to 375°F.
Pick grapes off the cluster and place in an ovenproof dish.
Add thyme and drizzle with olive oil.
Bake for about 6–7 minutes, or until the grapes start to split.
While they bake, brush baguette slices with olive oil and toast golden in a pan.
Spread ricotta on toast and place on a platter.
Spoon grapes and thyme onto toast.
Finish off with a pinch of red chili flakes.

Stuffed zucchini rolls

4 small courgettes, ends trimmed, 3-4 tbsp olive oil, plus extra to drizzle, 3-4 tbsp balsamic vinegar, to drizzle, 250g tub ricotta, squeeze lemon juice, handful fresh basil leaves, chopped, 50g pine nuts, toasted

Slice the courgettes lengthways, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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