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Pisket hytteost med bagte vindruer og hasselnødder - Cremet appetizer
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Whipped cottage cheese with roasted grapes and hazelnuts

A recipe for a creamy whipped cottage cheese dip with roasted grapes, hazelnuts and thyme.
Course Appetizer, Side dish, Snack, Starter
Cuisine Danish
Nøgleord Dip, Healthy dip, Whipped cottage cheese
Total Time 15 minutes
Servings 4 servings
Calories 294kcal

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

Instructions

  • 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

Calories: 294kcal | Carbohydrates: 30g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 509mg | Potassium: 354mg | Fiber: 5g | Sugar: 17g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg