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–+ servings
Ultra close-up macro of fluffy cloud-like whipped ricotta cheese topped with blistered hot honey roasted grapes and thyme
Lily Coleman

Whipped Ricotta Dip with Hot Honey Roasted Grapes

Velvety whipped whole milk ricotta scented with lemon zest and garlic, topped with bursting hot honey roasted red grapes, fresh thyme, and toasted pine nuts. An effortless 20-minute holiday party showstopper.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer, Holiday Entertaining, Party Food
Cuisine: Holiday Comfort, Italian, Mediterranean
Calories: 210
Ingredients Method Nutrition

Ingredients
  

Blistered Hot Honey Roasted Grapes
  • 3 cups seedless red grapes washed and dried
  • 2 tbsp olive oil for roasting
  • 3 tbsp hot honey sweet and spicy glaze
  • 4 sprigs fresh thyme herbal aroma
  • 0.5 tsp kosher salt to taste
Fluffy Whipped Ricotta & Garnishes
  • 16 oz whole-milk ricotta drained of liquid
  • 2 tbsp olive oil for silky emulsion
  • 1 tbsp lemon juice and zest bright citrus acidity
  • 1 clove garlic grated
  • 0.5 tsp salt and pepper seasoning
  • 2 tbsp pine nuts toasted for crunch
  • 1 loaf French baguette for dipping

Method
 

  1. Roast Grapes: Preheat oven to 425°F (220°C). Arrange washed and dried red grapes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and hot honey, scatter thyme sprigs, and season with kosher salt. Roast for 10 to 12 minutes until grape skins blister, wrinkle, and release glossy juices.
  2. Whip Ricotta: In a food processor, blend drained whole milk ricotta, 2 tablespoons olive oil, lemon juice, lemon zest, grated garlic, salt, and black pepper on high for 90 seconds until silky smooth and airy.
  3. Toast Crostini: Slice baguette diagonally into 1/2-inch rounds. Brush lightly with olive oil and toast on a baking sheet at 400°F for 6 to 8 minutes until golden and crisp.
  4. Swirl Dip Base: Spread whipped ricotta across a shallow serving bowl, using the back of a spoon to create swooshes and a deep well in the center.
  5. Top with Warm Grapes: Spoon hot blistered grapes and all of their warm pan juices into the center of the whipped ricotta.
  6. Garnish & Serve: Scatter toasted pine nuts, fresh thyme leaves, and flaky Maldon sea salt over the top. Serve immediately warm with toasted crostini.

Nutrition

Calories: 210kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 5gCholesterol: 25mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 16gVitamin A: 280IUVitamin C: 6mgCalcium: 160mgIron: 0.9mg

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