Maple Persimmon Whipped Ricotta
For today’s holiday side dish, we’re making my Maple Persimmon Whipped Ricotta! It’s crunchy, creamy, salty & sweet. And for an essentially no mess clean up, we’re making it on my grill … even the buttered baguettes!
Ingredients you’ll need:
- Persimmons or Figs
- Maple Syrup
- Unsalted Butter, cubed
- Fresh Thyme Leaves
- Whole Milk Ricotta Cheese
- Heavy Whipping Cream
- Lemon
- Honey, for serving
- 1 Baguette
- Softened Butter
- Pomegranates, for garnishing
- Salt & Black Pepper, to taste
How to Make Whipped Ricotta:
In a food processor or high-speed blender, combine the ricotta, lemon zest, and heavy whipping cream. Blend until smooth and fluffy. Season with salt and black pepper to taste.
TIP: There are a variety of ricotta brands, so if you find yours to be more liquid-y, I recommend trying to strain out some of the liquids prior. Or press out with a paper towel.
Cook with me!
Maple Persimmon Whipped Ricotta
Ingredients
- Equipment: Masterbuilt Gravity Series Grill
- 4-5 ripe Persimmons diced
- 1/3 cup Maple Syrup
- 2 tbsp. Unsalted Butter cubed
- 1-2 tbsp. Fresh Thyme Leaves
- 15 oz. Whole Milk Ricotta Cheese
- 2 tbsp. Heavy Whipping Cream
- Zest of 1 Lemon
- Honey for serving
- 1 Baguette
- 2-3 tbsp. Softened Butter
- Pomegranates for garnishing
- Salt & Black Pepper to taste
Instructions
- Preheat your Masterbuilt Grill to 450F.
- In a cast iron skillet, add the diced persimmons, maple syrup, and cubed butter. Season with salt and black pepper to taste. Add the thyme leaves.
- Place on the grill and cover the lid to cook 10 minutes, or until the maple syrup begins to bubble.
- In the meantime, sliced the baguettes in half lengthwise and spread the softened butter evenly over the insides. Place on the grill to cook 4-6 minutes, until golden and crisp.
- Slice the baguette into crostini-like pieces.
- In a food processor or high-speed blender, combine the ricotta, lemon zest, and heavy whipping cream. Blend until smooth and fluffy. Season with salt and black pepper to taste.
- TIP: There are a variety of ricotta brands, so if you find yours to be more liquid-y, I recommend trying to strain out some of the liquids prior. Or press out with a paper towel.
- Spoon the whipped ricotta on a rimmed serving dish. Use a slotted spoon to transfer the persimmons on top.
- Drizzle with either honey or the maple syrup from the skillet.
- Garnish with more fresh thyme, pomegranates, and enjoy with the butter baguette slices!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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