Baked Ricotta With Grapes

1. Drain the ricotta overnight.

2. Cut into 1" slices.

3. Slice the grapes.

4. Take the leaves from the oregano and thyme.

5. Toss grapes in 20 ml oil.

6. Pour 60 ml oil into an oven-proof dish.

7. Put in sliced ricotta and grapes.

8. Scatter olives and herbs over the mixture and sprinkle with chili flakes.

9. Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).

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Nutrient	Quantity
Total fats	14497.335 g
Protein	11171.945 g
Carbohydrates	3050.505 g
Energy	187071.3 kCal
Fatty acids, total saturated 18:3 undifferentiated	123.4322 g
Water	71337.125 g
Aspartic acid	987.04 g
Calcium, Ca	205452.7 mg
Lutein + zeaxanthin	160 g
Fiber, total dietary	9.75 g
Fatty acids, total saturated 22:0	2.0898 g
Carotene, beta	32833.5 g
Niacin	103.168 mg
Vitamin A, RAE	119047.5 g
Arginine	626.944 g
Riboflavin	197.19 mg
Tocopherol, beta	1.782 mg
Fatty acids, total saturated 20:1	5.0382 g
Glutamic acid	2426.432 g
Sodium, Na	83362.9 mg
Fatty acids, total saturated 16:1 undifferentiated	548.075 g
Total lipid (fat)	14497.335 g
Manganese, Mn	10.8845 mg
Fructose	9.8 g
Proline	1057.472 g
Fatty acids, total saturated 16:0	4207.442 g
Fatty acids, total saturated 8:0	118.048 g
Sucrose	1.425 g
Choline, total	17364.86 mg
Sugars, total	267.84 g
Serine	570.4 g
Fatty acids, total saturated 10:0	227.168 g
Fatty acids, total saturated 18:0	1302.3906 g
Vitamin B-6	42.656 mg
Selenium, Se	14384 g
Ash	1013.09 g
Vitamin D	9920 IU
Fatty acids, total saturated 18:1 undifferentiated	4003.5818 g
Pantothenic acid	211.296 mg
Phenylalanine	551.552 g
Copper, Cu	21.1295 mg
Betaine	1.62 mg
Thiamin	12.896 mg
Retinol	116064 g
Methionine	278.752 g
Iron, Fe	386.682 mg
Carbohydrate, by difference	3050.505 g
Phosphorus, P	156796 mg
Folate, total	11909 g
Tocopherol, gamma	13.446 mg
Fatty acids, total saturated 4:0	569.408 g
Alanine	495.008 g
Cholesterol	50592 mg
Valine	686.464 g
Fatty acids, total saturated 18:2 undifferentiated	428.9604 g
Glycine	292.64 g
Carotene, alpha	2.5 g
Glucose (dextrose)	9.175 g
Fatty acids, total saturated 14:0	1353.088 g
Zinc, Zn	1150.995 mg
Isoleucine	584.288 g
Fatty acids, total saturated 12:0	156.736 g
Fatty acids, total polyunsaturated	552.3926 g
Fatty acids, total polyunsaturated 17:1	2.025 g
Leucine	1211.232 g
Vitamin A, IU	441607.5 IU
Folate, DFE	11904 g
Tryptophan	124 g
Vitamin C, total ascorbic acid	16.25 mg
Phytosterols	3580.2 mg
Fatty acids, total saturated 20:0	6.7068 g
Fatty acids, total saturated 6:0	92.256 g
Tyrosine	584.288 g
Vitamin B-12	337.28 g
Vitamin K (phylloquinone)	2066.44 g
Fatty acids, total saturated	8452.3296 g
Histidine	455.328 g
Fatty acids, total monounsaturated	4779.9522 g
Threonine	512.864 g
Folate, food	11909 g
Fatty acids, total polyunsaturated 17:0	0.3564 g
Vitamin D (D2 + D3)	198.4 g
Cryptoxanthin, beta	2.5 g
Vitamin D3 (cholecalciferol)	198.4 g
Vitamin E (alpha-tocopherol)	341.59 mg
Magnesium, Mg	10947 mg
Lysine	1327.296 g
Potassium, K	104683.7 mg
Cystine	98.208 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Olive oil	120	14320.8	0	1620
Ricotta cheese	400	172608	3015.68	12876.16
Oregano	0.25 bunch	0	0	0
black pepper	0	0	0	0
thyme	0.25 bunch	0	0	0
black olive	50	0	0	0
grape	250 g	142.5	34.825	1.175
chili pepper flake	1 teaspoon	0	0	0