Whipped Ricotta with Balsamic Roasted Grapes and Honey Crostini

This whipped ricotta appetizer with balsamic roasted grapes and honey crostini brings together creamy cheese, jammy roasted fruit, and crisp toasts in one easy, elegant starter. The ricotta gets whipped with cream cheese, honey, and cream until smooth and spreadable, while the grapes roast with rosemary and thyme until soft and tangy. It’s ideal for entertaining, but casual enough for a snack board or dinner starter.

Course Appetizer

Cuisine American

Keyword balsamic roasted grapes, grape appetizer, honey crostini, make ahead appetizer, ricotta dip, roasted grapes, whipped honey ricotta, whipped ricotta, whipped ricotta appetizer

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 220kcal

Author Cathy Pollak

Equipment

baking sheet For roasting grapes and crostini.
food processor To whip the ricotta mixture until smooth.

Ingredients

4 cups (640 g) seedless red grapes
3 tbsps. (45 g) balsamic glaze
3 sprigs fresh rosemary
3 sprigs fresh thyme
12 oz. (340 g) full-fat cream cheese softened
2 cups (480 g) whole milk ricotta
¼ cup (60 ml) heavy whipping cream
5 tbsps. (105 g) honey divided
3 tsps (15 g) salt divided
1 baguette

Instructions

Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil. Spread the grapes out in an even layer, drizzle with balsamic glaze, and scatter the rosemary and thyme sprigs over the top. Roast for 20–25 minutes, until the grapes have burst and wilted. Remove the herbs and set the pan aside.
4 cups (640 g) seedless red grapes, 3 tbsps. (45 g) balsamic glaze, 3 sprigs fresh rosemary, 3 sprigs fresh thyme
While the grapes roast, make the whipped ricotta. Add the cream cheese, ricotta, heavy cream, 3 tablespoons (63g) of honey, and 2 teaspoons (10g) of salt to a large food processor. Blend on high for 1–2 minutes, until the mixture is completely smooth and fluffy.
12 oz. (340 g) full-fat cream cheese, 2 cups (480 g) whole milk ricotta, ¼ cup (60 ml) heavy whipping cream, 5 tbsps. (105 g) honey, 3 tsps (15 g) salt
Slice the baguette into ½-inch (1.25 cm) pieces on the diagonal and arrange them on a baking sheet. Drizzle with the remaining 2 tablespoons (42g) of honey and sprinkle with the last teaspoon (5g) of salt. Bake at 400°F (204°C) for about 10 minutes, until golden and crisp.
1 baguette
To assemble, spread the whipped ricotta into a shallow serving dish. Spoon the roasted grapes and any juices over the center. Serve with the honey crostini on the side.

Notes

If your ricotta feels a bit firm after chilling, blend it again briefly to bring back that whipped texture.
Don’t thaw frozen grapes if using them—roast them straight from frozen.
This recipe is best with whole milk ricotta and full-fat cream cheese. Lower fat versions can lead to watery or grainy texture.

For optimal outcomes when making this whipped ricotta with roasted grapes, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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