Maple-Roasted Persimmons with Honey Whipped Ricotta

Recipes
Written By Madeline McCarthy
Overhead view of maple-roasted persimmons with honey whipped ricotta on white scalloped plate, topped with Garden Granola Beetroot Ginger, served with toasted sourdough bread on marble surface

This stunning Maple-Roasted Persimmons with Honey Whipped Ricotta appetizer is guaranteed to impress at your next gathering. Silky honey whipped ricotta creates a luxurious base for sweet maple-roasted persimmons, while Garden Granola® Beetroot Ginger adds an unexpected earthy sweetness and delightful crunch. Served on a platter with gluten-free sourdough on the side, this shareable appetizer celebrates the best of fall produce while delivering restaurant-quality results that your guests can assemble themselves.

Recipe at a glance

  • Gluten-Free
  • Vegetarian
  • appetizer
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
6-8
Maple-roasted persimmons over honey whipped ricotta appetizer platter with Garden Granola Beetroot Ginger, whole Fuyu persimmon, and gluten-free sourdough toast arranged on white marble

Ingredients

Honey Whipped Ricotta

  • 15 oz whole milk ricotta cheese

  • 2 tablespoons extra virgin olive oil

  • 1 lemon, juiced (about 2-3 tablespoons)

  • 2 tablespoons honey (plus more for drizzling)

  • Salt and pepper to taste

Maple-Roasted Persimmons

  • 5 persimmons, diced (Fuyu persimmons work best)

  • ¼ cup pure maple syrup

  • 1 tablespoon extra virgin olive oil

For Serving

  • 1 cup Garden Granola® Beetroot Ginger

  • Gluten-free sourdough bread, toasted and served on the side

  • Fresh herbs for garnish (optional - thyme or rosemary work beautifully)

  • Extra honey for drizzling

Instructions

Prepare the Honey Whipped Ricotta

  1. Step 1: In a food processor or high-speed blender, combine the ricotta cheese, 2 tablespoons olive oil, fresh lemon juice, and 2 tablespoons honey. Add a pinch of salt and a few grinds of black pepper.
  2. Step 2: Blend until completely smooth, processing on high speed for 1-2 minutes. Scrape down the sides of the bowl as needed to ensure a uniform texture. The final result should be very smooth, thick, and creamy—almost like frosting.
  3. Step 3: Taste and adjust the seasoning, adding more salt, lemon juice, or honey as desired. The ricotta should be subtly sweet with a hint of brightness from the lemon. Set aside while you prepare the persimmons.

Roast the Persimmons

  1. Step 4: In a heavy-bottomed skillet, heat 1 tablespoon olive oil over medium heat. Add the ¼ cup maple syrup and stir to combine.
  2. Step 5: Add the diced persimmons to the skillet and cook, stirring occasionally, until the maple syrup begins to bubble and thicken, about 5-7 minutes. The persimmons should be tender and glazed with the syrup but still hold their shape. Remove from heat.

Assemble the Appetizer

  1. Step 6: Spread or dollop the honey whipped ricotta onto a serving platter, creating a generous, swooping layer. This is a shareable appetizer, so make it look abundant and inviting.
  2. Step 7: Spoon the warm maple-roasted persimmons over the whipped ricotta, then drizzle any remaining maple syrup from the skillet over the top for extra gloss and sweetness.
  3. Step 8: Generously sprinkle Garden Granola® Beetroot Ginger over the persimmons, adding texture and that distinctive earthy-sweet flavor. Drizzle with additional honey if desired.
  4. Step 9: Arrange toasted gluten-free sourdough bread on the side of the platter or on a separate board, allowing guests to serve themselves by spreading the ricotta mixture onto the bread. Garnish the platter with fresh herbs if desired.

Chef's Tips

Choosing Persimmons

Use Fuyu persimmons (the flatter, squat variety) rather than Hachiya persimmons. Fuyus are crisp and can be eaten while firm, making them perfect for dicing and roasting. They should be orange and slightly firm to the touch.

Make-Ahead Option

The honey whipped ricotta can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving, or gently rewarm if you prefer. The persimmons are best roasted just before serving to maintain their texture and warmth.

Serving Suggestions

This recipe works beautifully as a shareable appetizer for holiday gatherings, a brunch centerpiece, or even a light dessert. Create a stunning ricotta "board" that guests can assemble themselves by spreading the mixture onto toasts. For a more formal presentation, you can also serve individual portions on small plates with bread alongside.

Flavor Variations

Enhance the honey whipped ricotta with a pinch of cinnamon or vanilla extract. Fresh thyme or rosemary complement the earthy notes of the Beetroot Ginger granola beautifully—either mixed into the ricotta or used as a garnish. For added richness, consider drizzling with truffle oil or using a flavored honey like wildflower or orange blossom.

Shop The Star Ingredient

Front of Victory Dance Foods Garden Granola Beetroot Ginger 8 oz bag, featuring visible granola clusters with beets, seeds, and dried fruit

Garden Granola® Beetroot Ginger, 8 oz

Shop Now

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Madeline McCarthy

Cofounder of Victory Dance Foods, Madeline McCarthy launched the brand with her mom after a celiac disease and autoimmune diagnosis transformed her relationship with food. A former Division 1 athlete and certified holistic health coach, she's a lifelong breakfast enthusiast who believes morning sets the tone for your entire day.

https://victorydancefoods.com
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