Author Notes
Lemony ricotta topped with roasted balsamic grapes. Served with crostinis. —Julie Andrews
Ingredients
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2 pounds
red grapes, halved
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2 tablespoons
olive oil
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2 tablespoons
balsamic vinegar
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0.25 teaspoons
each coarse salt and ground black pepper
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8 ounces
block Neufchatel cheese
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8 ounces
tub ricotta cheese
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Zest of 1 large lemon
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2 tablespoons
honey
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0.25 cups
chopped walnuts
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2 tablespoons
fresh thyme leaves
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1
baguette, sliced and toasted*
Directions
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Preheat oven to 400 degrees.
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In a large bowl, toss grapes with olive oil, balsamic vinegar, salt and black pepper. Transfer to a baking sheet and roast for 25-30 minutes, until grapes burst. Remove from oven and allow to cool.
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In a medium bowl, combine cream cheese, ricotta and lemon zest. Spread evenly on a serving tray. Spoon roasted grape mixture over the ricotta mixture. Top with honey, walnuts and fresh thyme.
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Serve with toasted crostinis.
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