Whipped cottage cheese with roasted grapes and hazelnuts – creamy, sweet and crunchy.
This little dish is one I make again and again – because it is creamy, fresh, sweet, crunchy and full of contrasts that simply work together beautifully.
The cottage cheese is whipped in a mini chopper until it is light, airy and completely silky – perfect for spreading out on a plate. On top go roasted grapes with honey and thyme, which caramelise in the oven and take on a deep, sweet flavour.
Finish with toasted hazelnuts for crunch and a little edge – and you have a dish that is both easy to make and looks like far more effort than it is.
Perfect as a starter for guests, a sharing lunch on a warm day, or simply as a snack with a glass of cold white wine in the sun.
You can also spread it on small crostini if you want to make individual bites – or just put the whole plate on the table with good flatbread or a baguette and let everyone help themselves.
Whipped cottage cheese with roasted grapes and hazelnuts
Ingredients
- 350 g black grapes – seedless
- 2 tbsp olive oil
- 3-4 tbsp runny honey
- 4 sprigs thyme
- Freshly ground black pepper
- 450 g cottage cheese – ideally 4% fat
- 30 g hazelnuts, roughly chopped – ideally toasted
- Fresh thyme
- Microgreens, optional – rocket
Method
- Tip the grapes into a small dish that can go in the oven or air fryer. Add the olive oil, honey and thyme sprigs – season with freshly ground pepper and stir to combine.
- Roast the grapes in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes – or in an air fryer at 190°C for about 8-10 minutes.Then let them cool slightly.
- Meanwhile, put the cottage cheese in a mini chopper or food processor and blend until light and creamy – about 4-5 minutes. Scrape down the sides along the way if needed.
- Spread the whipped cottage cheese over a plate and top with the roasted grapes and a little of their juices.
- Scatter over the hazelnuts, thyme and the rocket microgreens, if using, and serve straight away.
Nutrition
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