Whipped Ricotta with Marcona Almonds and Roasted Grapes

1 cup ricotta cheese

1/2 cup crushed olives (preferably Castelvetrano)

1/4 cup Marcona almonds, roughly chopped

1 cup seedless red grapes

2 tablespoons olive oil

Zest of 1 lemon

Juice of 1/2 lemon

Salt and pepper, to taste

Fresh herbs (like thyme or rosemary) for garnish

Sliced baguette or crackers for serving'

Prepare the Grapes: Preheat the oven to 375°F (190°C). Toss the grapes with 1 tablespoon of olive oil, a pinch of salt, and some fresh thyme or rosemary. Spread on a baking sheet and roast for 15-20 minutes until they start to burst and caramelize. Set aside to cool.

Make the Whipped Ricotta: In a bowl, whip the ricotta with a fork or whisk until smooth and fluffy. Add lemon juice, lemon zest, and a bit of salt and pepper, and stir to combine.

Assemble: Spread the whipped ricotta on a serving platter or bowl. Top with the crushed olives, roasted grapes, and chopped Marcona almonds. Drizzle with the remaining olive oil.

Garnish: Finish with fresh herbs and more lemon zest if desired. Serve with sliced baguette or crackers.