Roasted Balsamic Grape Creamy Lemon Ricotta Dip
Ingredients
- 2 pounds red grapes, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 0.25 teaspoons each coarse salt and ground black pepper
- 8 ounces block Neufchatel cheese
- 8 ounces tub ricotta cheese
- Zest of 1 large lemon
- 2 tablespoons honey
- 0.25 cups chopped walnuts
- 2 tablespoons fresh thyme leaves
- 1 baguette, sliced and toasted*
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