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Ingredients
- 1 15 ounce carton whole milk ricotta cheese
- 6 ounces Gorgonzola cheese, crumbled
- 1/2 teaspoon snipped fresh thyme or 1/4 tsp. dried thyme, crushed
- 1/4 teaspoon snipped fresh rosemary or 1/8 tsp. dried rosemary, crushed
- 1 tablespoon honey
- 36 toasted baguette slices
- Sliced apples, fresh thyme, and/or toasted walnuts
- Honey
Details
Adapted from bhg.com
Preparation
Step 1
1. Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, 1/2 teaspoon thyme, and 1/4 teaspoon rosemary until combined. Fold in 1 tablespoon honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours. Makes 36 appetizer servings.
2. To serve, spread on baguette slices and top with apple slices, thyme, and/or walnuts. Drizzle with honey.
Nutrition Facts (Ricotta, Gorgonzola, and Honey spread) cal. (kcal) 91,
Fat, total (g) 3,
chol. (mg) 10,
sat. fat (g) 2,
carb. (g) 12,
Monosaturated fat (g) 1,
fiber (g) 1,
sugar (g) 2,
pro. (g) 4,
vit. A (IU) 97,
vit. C (mg) 1,
Riboflavin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 182,
Potassium (mg) 32,
calcium (mg) 50,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
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