Light Meals, Snacks

Whipped Ricotta, Roasted Grape and Salted Almond Dip

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.



Ricotta Spread

250g Ricotta or Ricotta style cheese

1 small garlic clove

1 lemon

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

To Serve

Roasted and salted Marcona almonds or regular

2-3 springs fresh thyme

1 tbs olive oil

Remaining lemon zest



  1. Pre heat the oven to 180°C Fan, line a baking tray with parchment.
  2. Place the grapes on the prepared baking tray and drizzle with the oil and salt and pepper, rub to coat and place in the pre heated oven, for about 15-20 minutes. Or until the grapes have started to release their juices, burst a little and turn jammy.
  3. Once ready remove from the oven and set aside.
  4. Meanwhile, whip together the ricotta, finely grated garlic, zest of ½ lemon, olive oil and salt & Pepper. Whisk to combine and set aside.
  5. Roughly chop the almonds and plate up. Start by either spreading the ricotta onto a platter or individual toasts, top with the roasted grapes, salted almonds, the leaves from 2-3 sprogs of thyme, the remaining half a lemon zest and a final drizzle with extra virgin olive oil.
  6. Serve the crackers or toasts on the side if not made them individually.

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