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Whipped Ricotta Dip with Roasted California Grapes

Course Appetizer, Dips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 24 minutes
Author Sammi Brondo

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.