Whipped Ricotta with Roasted Grapes & Hot Honey
An Elegant Fall Appetizer That’s Surprisingly Simple
Ingredients
- 1 cup whole milk ricotta
- 1/4 cup heavy cream
- 2 tsp olive oil
- 2 cups seedless red grapes
- 1 tbsp fresh thyme
- 1 tbsp olive oil (for roasting)
- 2 tbsp hot honey (store-bought or homemade)
- Crostini or toasted baguette, for serving
- Flaky sea salt, for garnish
Instructions
- Roast the Grapes: Preheat oven to 400°F (200°C). Toss the grapes with 1 tablespoon olive oil and fresh thyme. Spread them on a baking sheet and roast for 20 minutes, until soft, caramelized, and slightly blistered.
- Make the Whipped Ricotta: In a food processor, combine the ricotta, heavy cream, and 2 teaspoons olive oil. Blend until light, smooth, and fluffy — about 2 minutes.
- Assemble the Dish: Spoon the whipped ricotta onto a serving plate or shallow bowl. Pile the warm roasted grapes on top and drizzle generously with hot honey.
- Finish and Serve: Sprinkle with flaky sea salt and serve immediately with crostini or slices of toasted baguette.