Roasted Balsamic Grape & Creamy Lemon Ricotta Dip

By Julie Andrews
January 12, 2017
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Author Notes: Lemony ricotta topped with roasted balsamic grapes. Served with crostinis.Julie Andrews

Serves: 16

  • 2 pounds red grapes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 0.25 teaspoons each coarse salt and ground black pepper
  • 8 ounces block Neufchatel cheese
  • 8 ounces tub ricotta cheese
  • Zest of 1 large lemon
  • 2 tablespoons honey
  • 0.25 cups chopped walnuts
  • 2 tablespoons fresh thyme leaves
  • 1 baguette, sliced and toasted*
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Serve with toasted crostinis.

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