Last night I made an awesome appetizer, inspired by a Better Homes & Gardens recipe, that I will definitely be making again. The Ricotta, Gorgonzola & Honey spread is meant for a large group, but since it’s just the two of us, I halved the recipe and made it low-fat (and a tad more nutritious). The recipe suggests adding apples and walnuts to garnish, but since I used Krisprolls – I omitted the nuts, and used a Fuji apple and a Honey pear. The pear was definitely our favorite! While super easy to whip up, it does require some chilling time, so we tested it out after our main course, and it worked just as great as a dessert. While fall-like in its flavors, I think this is a year-round treat, light enough to serve next weekend for Memorial Day and even throughout the summer. I have a feeling blueberries would be pretty great with this too.
- In preparing the spread, I used 3/4 cup plus 2 tbsp. low fat ricotta; a little less than 3/4 cup Whole Foods Gorgonzola crumbles; 1/4 tsp. chopped thyme; and, a little under 1/4 tsp. chopped rosemary; followed by 1/2 tbsp. honey
- The recipe suggests chilling the mixture for 1-24 hours; I chilled it for about an hour
- To prepare each Krisproll, I put 2 tsp. of the spread per crisp followed by two pieces of pear or apple, garnished with a bit of rosemary and light drizzle of honey