Celebrate the best of summer fruit with this Whipped Ricotta with Roasted Plums!
Honey-roasted plums pair perfectly with luscious whipped ricotta, crunchy pecans and fresh thyme.
If you haven’t tried whipped ricotta yet, this is the time!
I love my Spring Whipped Ricotta Dip with Honey & Pistachios and Quick Whipped Ricotta Dip with Hot Honey appetizer recipes. However, I had to create a must-make appetizer for the Summer like this whipped ricotta with honey roasted plums!
When plums are roasted they become juicy and absolutely delectable. When paired with silky whipped ricotta, crunchy pecans and fresh thyme you get an appetizer that tastes just like summertime.
Why you’ll love this whipped ricotta with roasted plums
- It uses fresh, in-season produce – plums!
- Whipped ricotta comes together in just 5 minutes.
- You can make this ahead of time and then you’re set to serve guests easily!
Ingredients needed to make this roasted plum appetizer
Ricotta: for best results use a full-fat whipped ricotta
Lemon: a touch of lemon juice and zest brightens up the whipped ricotta flavour when it’s whipped
Seasonings: salt, pepper and olive oil help to season the ricotta cheese
Plums: To get the gorgeous red hue from the plums when roasted, you’ll want to use red-fleshed plum slices. The red fleshed plum varieties are Santa Rosa Plums, Blood Plums or Elephant Heart Plums. I used Blood Plums for this recipe which have a dark red skin and flesh.
Honey: use honey to roast the plums and afterwards
Vanilla extract: just a touch of vanilla extract brings out the best plum flavour when they’re roasted
Pecans: crunchy pecans provide the best crunch for this appetizer
Fresh thyme: I love the flavour fresh thyme adds to this whipped ricotta with plums
How to make this whipped ricotta appetizer
Step 1: Make the plums: Heat oven to 375F. Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with 1 tbsp honey and vanilla extract. Stir together and then roast 15-20 minutes until tender. Drizzle over 1 tbsp more honey, mix and set in the fridge to cool.
Step 2: While the plums are cooling, make the whipped ricotta. In a food processor add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes. Spread the whipped ricotta in a shallow bowl.
Step 3: Once the plums have cooled (no longer warm to the touch), spoon them on the top of the ricotta. Drizzle over 1 tbsp of honey and then sprinkle over the chopped pecans and fresh thyme leaves.
Expert tips
- Make sure to let the plums cool before topping the whipped ricotta otherwise they will make the whipped ricotta much too soft with any residual heat.
- The ricotta cheese you use should be full-fat to get the best whipped, luscious, silky ricotta.
- You can make the plums 1 day ahead of time and store the plums in the fridge in an airtight container for up to a day. When you want to make the appetizer, remove the plums from the fridge about an hour before serving so they come to room temperature and then follow the instructions to make the whipped ricotta and assemble the appetizer.
Common questions about this whipped ricotta appetizer
How do I make my own crostini?
Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes at 400F, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
If I can’t find a red-fleshed plum, what should I use?
You could try any other type of plum you can find, something on the sweeter side will work best like a black plum.
Do I have to use a food processor to whip the ricotta?
I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!
Storage
- This appetizer is best enjoyed on the day it’s made! If you have leftovers, store in an airtight container in the fridge for up to 1 day. Give it a good stir before enjoying again.
- You can make the plums 1 day ahead of time and store the plums in the fridge in an airtight container for up to a day. When you want to make the appetizer, remove the plums from the fridge about an hour before serving so they come to room temperature and then follow the instructions to make the whipped ricotta and assemble the appetizer.
More summer appetizers to make from the blog
Roasted Plum Crostini Appetizer with Goat Cheese
Summer Peach and Tomato Crostini with Goat Cheese
Roasted Balsamic Strawberry Appetizer with Crostini
Ingredients
For the honey roasted plums
- 2 cups sliced plums about 3-4 plums, sliced 1/2 inch pieces (I like using 'blood plums' - they have red skin and red flesh)
- 3 tbsp liquid honey, divided
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
For the whipped ricotta
- 2 cups full fat ricotta cheese
- juice from half a lemon
- zest from half a lemon
- 1/4 tsp salt
- pinch of pepper
- 1 tbsp olive oil
Instructions
- Make the plums: Heat oven to 375F. Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with 1 tbsp honey, vanilla extract and ground cinnamon. Stir together and then roast 15-20 minutes until tender. Drizzle over 1 tbsp more honey, mix and set in the fridge to cool.
- While the plums are cooling, make the whipped ricotta. In a food processor add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes. Spread the whipped ricotta in a shallow bowl and place in the fridge until the plums have cooled.
- Once the plums have cooled (no longer warm to the touch), spoon them on the top of the ricotta. Drizzle over 1 tbsp of honey and then sprinkle over the chopped pecans and fresh thyme leaves.
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