Whipped Ricotta with Roasted Grapes & Hot Honey
Silky lemon whipped ricotta topped with roasted grapes, hot honey, toasted hazelnuts, and thyme.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 appetizer servings
- Category: Appetizers
- Method: Roasting
- Cuisine: Mediterranean-inspired
Ingredients
Scale
- 2 cups seedless red grapes
- 1 tablespoon olive oil, plus more for ricotta
- 1 teaspoon fresh thyme leaves, plus more to serve
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 15 ounces whole-milk ricotta, drained if watery
- 1 lemon, zested and 1 tablespoon juice
- 1/4 cup honey
- 1/4 teaspoon red pepper flakes, or to taste
- 1/3 cup toasted hazelnuts, roughly chopped
- 1 baguette, sliced and toasted
Instructions
- Roast grapes: Heat oven to 425°F (220°C). Toss grapes with 1 tablespoon olive oil, thyme, 1/4 teaspoon salt, and pepper. Roast 12 to 15 minutes until glossy and beginning to burst.
- Whip ricotta: Blend ricotta, lemon zest, lemon juice, 1 tablespoon olive oil, and remaining salt for 1 to 2 minutes until smooth and airy.
- Make hot honey: Warm honey and red pepper flakes over low heat for 2 minutes. Remove from heat and let stand 5 minutes.
- Assemble: Spread whipped ricotta in a shallow bowl. Spoon warm roasted grapes and their juices over the center.
- Finish: Drizzle with hot honey, scatter with hazelnuts and thyme, and serve with toasted baguette slices.
Notes
Prepare ricotta up to two days ahead and grapes one day ahead; refrigerate separately. Contains milk, wheat, and tree nuts. Images are AI-generated illustrations; recipe not kitchen-tested.