Persimmons on whipped ricotta dip

This dip features persimmons (aka *the* fruit of the fall) 2-ways on a bed of creamy whipped ricotta! The first layer is cooked and spiced with a little cinnamon and pureed, and the second layer is chopped up bits of fresh persimmon so you still get that nice persimmon crunch + texture.

I used:

• 1.5 cups full-fat ricotta
• 3 fuyu persimmons, diced (peeled, if you’d like)
• 1/2 lemon
• ground cinnamon
• extra virgin olive oil
• flaky salt

To make:

• make whipped ricotta by placing ricotta in a blender, food processor, or using an immersion blender whisk. whisk/blend for 1-2 minutes until the ricotta is smooth and creamy
• set aside about 1/4 of the diced persimmons to use as a fresh topping
• add the remainder of the diced persimmons to a heated pan with juice of 1/2 a lemon (don’t toss the rind, we’ll need this later)
• saute on medium-low heat until the persimmons have softened ~5 minutes, then mix with a few dashes of ground cinnamon
• add the cooked persimmons to a blender and puree until mostly smooth
• plate the whipped ricotta and top with pureed persimmons
• cube up reserved fresh persimmons smaller if needed, then add this to the top of the spread
• finish with some extra virgin olive oil, flaky salt, and zest of the reserved lemon rind
• serve with crackers or baguette

Tools I used:

• Immersion blender whisk

More holiday potluck ideas:

• pork and honeynut squash wontons
• miso-butter roasted sweet potatoes