Whipped ricotta dip with roasted grapes, thyme and hot honey
This easy whipped ricotta dip makes the perfect Christmas or New Year's Eve party centrepiece. It's so simple but so impressive and really packs a punch.
Ingredients
For the roasted grapes
- 1kg/2lb 4oz black and red grapes
- 1 tbsp oil (we used rapeseed)
- 1 tbsp runny honey
- 3 fresh thyme sprigs, leaves picked
- sea salt and freshly ground black pepper
For the whipped ricotta
- 500g/1lb 2oz ricotta
- 1 tsp onion powder
- 1 tsp garlic powder
- sea salt and freshly ground black pepper
For the hot honey
- 50g/1¾oz runny honey
- 1 tsp dried chilli flakes
To serve
- bread, crackers or crostini
Method
Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly.
Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped.
Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta.
Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping.
Recipe Tips
The grapes have lovely roasting juices that can seep into the ricotta. So, for best presentation, load on your roasted grapes last-minute before taking to the table.