Ricotta, Gorgonzola, and Honey Spread
photo by K9 Owned
- Ready In:
- 1hr 4mins
- Ingredients:
- 10
- Yields:
-
36 appetizers
ingredients
- 1 (15 ounce) container whole milk ricotta cheese
- 6 ounces gorgonzola, crumbled
- 1⁄2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1⁄4 teaspoon snipped fresh rosemary
- 1 tablespoon honey
- 36 slices baguette, toasted
- sliced apple (for garnish)
- fresh thyme (for garnish)
- toasted chopped walnuts (for garnish)
- honey (for garnish)
directions
- Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, 1/2 t. thyme, and 1/4 t. rosemary until combined. Fold in 1 T. honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours.
- To serve, spread on baguette slices and top with apple slices, thyme, and/or walnuts. Drizzle with honey.
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Reviews
-
I took these little toasts to our 4th of July party and they disappeared! I'm lucky I tasted one before I set them out, because after I cleaned up and went back outside they were gone. Several people asked about the ingredients, and took notes! I spread some of the spread on each baguette slice, topped that with a thin apple slice, drizzled honey, added toasted walnut bits, then drizzled just a bit more honey so the fresh thyme leaves would stick. I ended up with enough spread to do another half a batch. This is a tasty appetizer, and pretty, too! Thanks, Jackie!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!