Ricotta Dip with Roasted Grapes

A delicious sweet and savory appetizer that's easy to prepare and will be a party favorite during the holidays!


Units Scale
  • 2 pounds red grapes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon each coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 (8-ounce) block Neufchatel cheese (low-fat cream cheese)
  • 1 (8-ounce) tub ricotta cheese (whole milk or low-fat)
  • Zest and juice of 1 large lemon
  • 3-4 tablespooms honey or pure maple syrup
  • 1/4 cup walnuts, crushed
  • 1 tablespoon 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 and juice. 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.


Cooking Tip: To make crostinis, thinly slice baguette using a sharp knife. Place on a baking sheet, drizzle with olive oil and toast in a 350 degree oven for 8 minutes. Allow to cool.