Ricotta Dip with Balsamic Roasted Grapes
Ingredients
The dip
-
1
block
Neufchatel cheese (low-fat cream cheese)
-
1
tub
ricotta cheese (whole milk or low-fat)
-
1
large
lemon (zest and juice)
-
3-4
tablespoons
honey or pure maple syrup
-
¼
cup
walnuts (crushed)
-
1
tablespoon
fresh thyme leaves
The grapes
-
2
pounds
red grapes (halved)
-
2
tablespoons
olive oil
-
2
tablespoons
balsamic vinegar
-
¼
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
The crostinis
-
1
baguette
sliced and toasted
Instructions
- Preheat the oven to 400 degrees.
- Toss grapes with olive oil, balsamic vinegar, salt, and black pepper in a large bowl.
- Transfer the grapes to a baking sheet and roast for 25-30 minutes until they burst.
- Remove from the oven and let cool.
- In a medium bowl, combine cream cheese, ricotta, and lemon zest and juice.
- Spread the ricotta mixture evenly on a serving tray.
- Spoon the roasted grape mixture over the ricotta.
- Top with honey, walnuts, and fresh thyme.
- Serve with toasted crostinis.
Nutrition Facts (estimated)
Servings
16
Calories
168
Total fat
7g
Total carbohydrates
23g
Total protein
4g
Sodium
192mg
Cholesterol
14mg
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