Take Back the Kitchen: Alma’s Ricotta and Apple Jelly Hors d’oeuvres

I was hosting a dinner party last weekend and had just a bit of ricotta and half of a loaf of french bread that I feared would go stale if I didn’t move on it quickly. A few minutes later, with a bit of thought and a quick glance in the fridge, these tasty hors d’oeuvres were created to the delight of my guests. I hope you enjoy them as much as we did. They are a keeper!
Ricotta and Apple Jelly Hors d’oeuvres:

1/2 loaf French bread
1/2 cup fresh ricotta cheese
1/3 cup apple jelly or reduced apple cider
1 tsp dried, chopped rosemary, preferably fresh rosemary that has been recently dried
Preheat oven to 250 degrees
Slice the French bread lengthwise and then slice vertically so that each piece is cut in half.
Line a baking sheet with parchment paper and lay each piece of bread on it.
Place in the oven and bake for about 10-15 minutes or until toasted.
Let cool.
Spread a thin layer of the apple jelly on each piece.
Spoon a little dollop on top of the jelly, about a tsp worth.
Sprinkle only a couple of pieces of rosemary on top of the ricotta and serve.
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