Ricotta, Gorgonzola, and Honey Spread

"An easy, cheesy appetizer that is elegant enough to impress and simple enough for casual gatherings."
 
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photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
Ready In:
1hr 4mins
Ingredients:
10
Yields:
36 appetizers
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ingredients

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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

  1. Where has this recipe been all my life? I made up about 1/3 of the recipe to have as a light lunch and ate them until I was bursting. Super easy and the taste is amazing! Thank you for posting this! Made for World Tour 2019
     
  2. 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!
     
  3. We enjoyed this delicious spread on some toasted bread. Loved the combination of the ingredients and the only change I made was to use a little less gorgonzola. We topped this with apple slices and a drizzle of honey. Made a great addition to our dinner last evening. : )
     
  4. Made exactly as given, & when I took it to a park-wide potluck last week, it was gone in no time at all! Absolutely delicious, & I'll be making it again before the end of the year! Great, great spread! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
     
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RECIPE SUBMITTED BY

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!!
 
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