Whipped Ricotta with Roasted Grapes & Hazelnuts
Made with seasonal and simple ingredients, this Whipped Ricotta with Roasted Grapes is perfect for the cooler seasons.
Creamy ricotta is topped with sweet roasted grapes and crunchy hazelnuts, a touch of honey and fresh thyme leaves.
I love creating seasonal whipped ricottas like this Quick Whipped Ricotta Dip with Hot Honey Appetizer and this Spring Whipped Ricotta Dip with Honey & Pistachios. And this whipped ricotta with roasted grapes rounds out my recipe collection!
This sweet and savory appeitzer is sure to be a hit at brunch, a gathering or during the holidays.
why you’ll love this whipped ricotta dip with roasted grapes
- A great appetizer for the Fall and Winter seasons!
- It’s a cozy appetizer that’s sure to delight any guest.
- An easy and no-fuss appetizer to serve at a dinner party or holiday get-together.
Ingredients needed to make this creamy whipped ricotta and roasted grapes
Red grapes: roasting red grapes brings out their sweetness and pairs lovely with the creamy ricotta
Ricotta: for best results use a full-fat ricotta to get the best whipped ricotta texture
Olive oil: olive oil is added to both the grapes for roasting and ricotta when whipped
Balsamic Vinegar: balsamic vinegar adds a nice tang to the roasted grapes
Honey: liquid honey balances the acidity of the balsamic vinegar
Hazelnuts: chopped hazelnuts add the perfect crunch to this ricotta appetizer
Lemon: a touch of lemon juice and zest brightens up the whipped ricotta flavour when it’s whipped
Seasonings: salt, black pepper and leaves from sprigs of fresh thyme are the only seasonings needed
how to make whipped ricotta with sweet roasted grapes
Step 1: Preheat the oven to 400F. Line a baking sheet with parchment paper or use a baking dish and toss grapes with olive oil, balsamic vinegar, salt and pepper.
Step 2: Roast the grapes for about 25-30 minutes or until the grapes have blistered / burst. Remove from the oven and let cool fully while you make the whipped ricotta.
Step 3: In a food processor or high speed blender add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes.
Step 4: When the grapes are fully cooled, assemble the dip. Spread the whipped ricotta in a shallow bowl. Garnish with a drizzle of honey, fresh thyme leaves and chopped hazelnuts.
Step 5: Serve with crackers or crostini and enjoy!
expert tips
- The ricotta cheese you use should be full-fat to get the best whipped, luscious, silky ricotta.
- Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Take the whipped ricotta out of the fridge half hour before garnishing with the grapes and serving.
- If fresh thyme isn’t your favourite flavour, opt for fresh rosemary instead.
- Make sure to let the grapes fully cool before topping the whipped ricotta otherwise they will make the whipped ricotta much too soft with any residual heat.
- If you want to serve this recipe as ricotta toasts instead, make baguette into crispy crostini. Then, spread the whipped ricotta on each toast and top with a few grapes. Garnish with chopped hazelnuts, fresh thyme and a drizzle of honey. I recommend serving these roasted grapes crostini immediately if you make them this way!
common questions about this whipped ricotta appetizer
How do I make my own crostini?
Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes at 400F, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
Can I use another nut instead of hazelnuts?
Walnuts or almonds would be a delicious choice instead of hazelnuts in this whipped ricotta recipe.
Do I have to use a food processor to whip the ricotta?
I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!
storage
This appetizer is best enjoyed on the day it’s made! If you have leftovers, store in an airtight container in the fridge for up to 1 day.
more whipped ricotta appetizers to love from the blog
Quick Whipped Ricotta Dip with Hot Honey Appetizer
Spring Whipped Ricotta Dip with Honey & Pistachios
Whipped Ricotta with Honey Roasted Plums Appetizer
Whipped Ricotta with Roasted Grapes & Hazelnuts
Ingredients
For the roasted grapes
- 2 cups seedless red grapes
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
For the whipped ricotta
- 2 cups fresh ricotta (about 475g)
- zest from half a lemon
- juice from half a lemon
- 1/4 tsp salt
- pinch of ground pepper
- 1 tbsp olive oil
Garnishes
- fresh thyme leaves
- liquid honey
- 3 tbsp chopped hazelnuts, toasted if desired
Instructions
For the roasted grapes
- Preheat the oven to 400F. Line a baking sheet with parchment paper or use a baking dish and toss the grapes with olive oil, balsamic vinegar, salt and pepper.
- Roast the grapes for about 25-30 minutes or until the grapes have blistered / burst. Remove from the oven and let cool fully while you make the whipped ricotta.
For the whipped ricotta
- In a food processor or high speed blender add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes.
Assemble the dip
- If desired, lightly toast the hazelnuts in a small frying pan over medium heat until fragrant and just turning golden brown, about 4-5 minutes, stirring often. Set aside.
- When the grapes are fully cooled, assemble the dip. Spread the whipped ricotta in a shallow bowl. Top the whipped ricotta with the roasted grapes. Garnish with a drizzle of honey, fresh thyme leaves and chopped hazelnuts.
- Serve with crackers or crostini and enjoy!
Notes
- The ricotta cheese you use should be full-fat to get the best whipped, luscious, silky ricotta.
- Make sure to let the grapes fully cool before topping the whipped ricotta otherwise they will make the whipped ricotta much too soft with any residual heat.
- How to make crostini to serve with this recipe: slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes at 400F, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
- Walnuts or almonds would be a delicious choice instead of hazelnuts in this whipped ricotta recipe.
The flavor was delicious! I couldn’t stop eating it but I should of put it back in the fridge to firm up again. I used Tostitios Cups and they worked great. I also used Hot honey! 😋
It’s such a tasty appetizer for sure! So glad you enjoyed it – I love the addition of the hot honey!
Delicious recipe but can you make it a day ahead, but assemble the day of serving ?
Thank you! You could make the components a day ahead for sure – whip the ricotta and store in an airtight container in the fridge. Roast the grapes, let fully cool and store in an airtight container in the fridge. Before assembling, let everything sit at room temperature for about 30 minutes to take the chill off. AND, note for the grapes they may release a bit more liquid when sitting in the fridge so just be mindful of not scooping out all the liquid from the container with the grapes – use a fork or slotted spoon to scoop the grapes onto the ricotta. I hope that helps and enjoy!