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–+ servings
overhead of whipped ricotta with roasted grapes and crostini

Whipped Ricotta with Roasted Grapes & Hazelnuts

5 from 2 votes
Course: Appetizer
Cuisine: american-inspired
Keyword: whipped ricotta
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 -6
Author: Jess
This Whipped Ricotta with Roasted Grapes is sweet and savory, a true delight! A perfect appetizer for entertaining in the Fall & Winter!
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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.
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