Roasted Balsamic Grape & Creamy Lemon Ricotta Dip

• Vegetarian

• Produce

  • 2 lb Grapes, Red
  • 1 Lemon, zest of large
  • 2 tbsp Thyme, fresh leaves

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Salt and ground black pepper, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 (8 oz. block Neufchatel cheese
  • 1 (8 oz. tub Ricotta cheese

Found on thegourmetrd.com

Description

Ingredients

• 2 lbs. red grapes, halved
• 2 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• ¼ tsp. each coarse salt and ground black pepper
• 1 (8 oz.) block Neufchatel cheese (low fat cream cheese)
• 1 (8 oz.) tub ricotta cheese
• Zest of 1 large lemon
• 2 Tbsp. honey
• ¼ cup chopped walnuts
• 2 Tbsp. fresh thyme leaves
• 1 baguette, sliced and toasted*

Directions

• Preheat oven to 400 degrees. 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. 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. Serve with toasted crostinis.