Tag Archives: Dips/Spreads

Ricotta, Gorgonzola and Honey Spread

29 Dec

1 15-oz. carton whole milk ricotta cheese

6 oz. Gorgonzola cheese, crumbled

1/2 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed

1/4 tsp. snipped fresh rosemary or 1/8 tsp. dried rosemary, crushed

1 Tbsp. honey

36 toasted baguette slices

Sliced apples, fresh thyme, and/or toasted chopped walnuts

Honey

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.

2. To serve, spread on baguette slice and top with apple slices, thyme and/or walnuts.  Drizzle with honey.

Makes 36 appetizer servings.

Better Homes and Gardens, December 2010

I made this one for Christmas and it was perfect for just such an occasion.  Rosemary and Thyme have both always reminded me of the smell of pine trees and everyone kept saying they tasted just like Christmas.  Perfect!  The honey works to soften up the otherwise coarse cheeses and helped create a creamy finish.  Total genius.

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Chickpeas with Spinach and Smoky Paprika

13 Dec

1 tablespoon olive oil

4 cups thinly sliced onions

5 garlic cloves, thinly sliced

1 teaspoon Spanish smoked paprika

1/2 cup dry white wine

1/4 cup organic vegetable broth

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (9-ounce) package fresh spinach

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons sherry vinegar

1. Heat olive oil in a large Dutch oven over medium heat.  Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally.  Stir in smoked paprika and cook for 1 minute.  Add white wine, vegetable broth, and tomatoes; bring to a biol.  Add chickpeas; reduce heat and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally.  Add spinach; cover and cook 2 minutes or until spinach wilts.  Stir in parsley and vinegar.

Yield: 10 servings

Cooking Light, December 2010

I made this for the holiday party we had at our house over the weekend.  It takes about 20 minutes total, but only uses one pot, so it’s great for a last minute snack at your house.  Perfect for me considering our sinks were backed up until 5:30 p.m. the night of the party, at which time an awesome plumber from Amazing Plumbing came and saved my party.  The only substitution I made was using balsamic vinegar instead of sherry vinegar because I simply couldn’t find it.  But it tasted great none-the-less (although it was easily overshadowed by the Date and Walnut Cheese Ball – see post).