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:
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