This was my favourite nibble to serve over the festive period, but t9o be honest it would be delicious at any time of year.
You can buy or make your own plant based ricotta easily these days, or a shop bought almond cream cheese such as Nush spread work a dream. Of course, those that east dairy can use regular high quality Ricotta.
This can be served on individual crostini, with bread or toasts on the side, or with crackers of which there are so many lovely ones to choose from, this also makes for a for lighter version.
250g Ricotta or Ricotta style cheese
1 small garlic clove
1 tbs extra virgin olive oil
½ tsp sea salt
Good grind fresh black pepper
250g red/black grapes
1 tbs light oil
Good pinch sea salt and freshly ground black pepper
Roasted and salted Marcona almonds or regular
2-3 springs fresh thyme
1 tbs olive oil
Remaining lemon zest
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