Irresistible Whipped Ricotta with Roasted Grapes Hazelnuts
Author:admin
Total Time:40 minutes
Yield:4 servings 1x
Description
Whipped Ricotta w Roasted Grapes Hazelnuts delivers creamy bright flavors perfect for elevated apps and snacks Perfect for entertaining on crostini
Ingredients
Scale
1 cup ricotta cheese (whole-milk)
2–3 tablespoons heavy cream
1–2 tablespoons honey or maple syrup
1 teaspoon lemon zest or juice
1.5–2 cups grapes (seedless red or black)
1 teaspoon olive oil
1/4–1/3 cup hazelnuts, toasted and chopped
a few fresh mint or thyme leaves
a pinch sea salt
bread, crostini, or crackers, for serving
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment for easy cleanup.
Roast grapes: Rinse and pat dry, then toss with 1 teaspoon olive oil and a pinch of salt. Roast 10–12 minutes until blistered and juicy; set aside to cool slightly and concentrate their sweetness.
Whip ricotta: In a bowl, whisk the ricotta with heavy cream, honey, and lemon zest until light and airy, about 2–3 minutes. If it seems too thick, add another teaspoon of cream.
Assemble: Transfer whipped ricotta to a serving dish and swirl with a spoon. Tuck the roasted grapes around and on top, letting some juices mingle with the ricotta for a glossy finish.
Toast hazelnuts: In a dry skillet, toast 4–5 minutes until deeply fragrant. Roughly chop and scatter over the top with a light pinch of salt.
Finish and serve: Scatter fresh mint or thyme, a final drizzle of honey if desired, and serve with crostini or crackers while the ricotta is still creamy.
Notes
A quick, elegant weeknight dish featuring airy whipped ricotta, jammy roasted grapes, and crunchy hazelnuts, served with crostini or crackers.
