Herbed Ricotta Cheese Toasts

By carinem25

For Ricotta Spread:
1 c. ricotta cheese
4 green onions, coarsely chopped
1/4 c. fresh basil
1/4 c. fresh mint leaves
1/4 c. fresh parsley leaves
2 T. chopped chives
2 T. lemon juice

For Cheese Toasts:
6 slices whole grain bread, cut into 24 rounds
6 slices think white bread, crusts trimmed, cut into 24 triangles
1/4 c. crumbled feta
1/4 c. crumbled blue cheese
1/4 c. grated swiss cheese
1/4 c. grated cheddar cheese
4 dried apricots, cut into thirds
12 walnut halves
6 red seedless grapes, halved
6 grape tomatoes, halved
mint sprigs, parsley leaves, chives, and basil leaves for garnish

Ingredients

• For Ricotta Spread:
• 1 c. ricotta
• 4 green onions coarsely chopped
• 1/4 c. basil leaves
• 1/4 c. parsley leaves
• 1/4 c. mint leaves
• 2 T. chopped chives
• 2 T. lemon juice
• For Cheese Toasts:
• 6 slices whole grain bread cut into 24 rounds
• 6 slices white bread cut into 24 triangles
• 1/4 c. crumbled feta
• 1/4 c. crumbled blue cheese
• 1/4 c. grated swiss
• 1/4 c. grated cheddar
• 4 dried apricots, cut into thirds
• 12 walnut halves
• 6 red seedless grapes, halved
• 6 grape tomatoes, halved
• mint sprigs, parsley leaves, chives, and basil leaves for garnish

Details

Servings 48

Preparation

Step 1

Preheat oven to 425.

To make ricotta spread:
Puree all ingredients under "ricotta spread" in blender until smooth.

To make cheese toasts:
Spread bread rounds and triangles with ricotta spread, and place on baking sheet. Sprinkle 12 rounds with feta and 12 with blue cheese. Sprinke 12 triangles with swiss and 12 with cheddar. Bake 3-5 minutes, or until cheese is melted.

Garnish feta rounds with apricot pieces and mint leaves. Garnish blue cheese with walnut halves and parsley leaves. Sprinkle swiss cheese triangles with chives, and garnish with grape halves. Top cheddar triangles with basil leaves and grape tomatoes halves.