Roasted Balsamic Grape & Creamy Lemon Ricotta Dip

Recipe by The Gourmet RD

You guys!  You guys!  One week until Christmas! Isn't it just the best time of year?  The lights, the music, the family and friends, the vacation time (yippee!), the snow (it's a delicate relationship) and

Ingredients

• 2 lbs red grapes (halved)
• 2 tbsp olive oil ((divided))
• 2 tbsp balsamic vinegar
• ¼ tsp each coarse salt and ground black pepper
• 1 (1.25l) fish stock (8 oz.) block Neufchatel cheese (low fat cream cheese)
• 1 (8 oz.) tub ricotta cheese
• zest of large lemon
• 2 tbsp honey
• ¼ cup chopped Walnuts
• 2 tbsp fresh thyme leaves
• 1 baguette, sliced and toasted*

Method

1. 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.

View the recipe instructions at The Gourmet RD