Whipped Ricotta Dip with Roasted California Grapes
This Whipped Ricotta Dip with Roasted California Grapes pairs creamy garlic-thyme ricotta with sweet, jammy balsamic-roasted grapes. An easy, elevated appetizer to serve with crostini.
Ingredients
- 1 lb California grapes about 2-3 cups
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Garnish: thyme, honey
Whipped ricotta
- 16 ounces full fat ricotta cheese
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon fresh thyme
- Salt
- Pepper
Instructions
- Preheat the oven to 400 F.
- Add grapes to a large baking sheet. Drizzle with olive oil and balsamic vinegar, tossing to coat all the grapes, making sure they’re in an even layer on the baking sheet.
- Roast the grapes in the preheated oven for about 20 minutes, until they burst and are fragrant. Set aside and let cool.
- While the grapes roast, prepare the whipped ricotta. To a food processor or blender, add all ingredients and blend until smooth.
- Spoon and spread the whipped ricotta onto a large plate. Top with the roasted grapes. Optional: add a small drizzle of honey and a few sprigs of thyme to garnish. Serve with crostini to dip.