Whipped Ricotta, Roasted Grape & Salted Almond Dip |… | Natalie Penny

Name: Whipped Ricotta, Roasted Grape & Salted Almond Dip |… | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking tray with greaseproof paper.; Place the grapes on the prepared baking tray, drizzle with the oil, and sprinkle over some salt and pepper.; Rub to coat, and roast for 15-20 mins, or until the grapes have started to release their juices, burst a little, and turn nice and jammy. Remove from the oven and set aside.; Meanwhile, add the ingredients for the ricotta spread to a bowl, and whip until combined.; Alternatively, spread the ricotta onto individual breads, and divide the toppings between each one.

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This was my favourite nibble to serve over the festive season – but honestly, it would be delicious at any time of year. It's fairly easy to buy or make…

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Ingredients

Ingredients
Instructions
Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking tray with greaseproof paper.
Place the grapes on the prepared baking tray, drizzle with the oil, and sprinkle over some salt and pepper.
Rub to coat, and roast for 15-20 mins, or until the grapes have started to release their juices, burst a little, and turn nice and jammy. Remove from the oven and set aside.
Meanwhile, add the ingredients for the ricotta spread to a bowl, and whip until combined.
Alternatively, spread the ricotta onto individual breads, and divide the toppings between each one.