Appetizers Recipes

Serves 6-8
INGREDIENTS

• 1 package [2 per package] Naan style flatbreads (I used the Stonefire brand, oval shaped.)
• 2 tablespoons ricotta cheese (I use part-skim)
• 1 teaspoon of Lemon olive oil
• 1 teaspoon of Italian Herbs olive oil
• 6 ounces brie cheese, rind removed
• ½ cup fresh cranberries
• 2 springs fresh rosemary, leaves removed and chopped fine-optional

INSTRUCTIONS

1. Preheat oven to 425°F.  Pull out a sheet pan large enough to fit both flatbreads or two small sheet pans.
2. Stir olive oils into the ricotta cheese.
3. On each flatbread: spread 1 tablespoon of the ricotta cheese mixture and 3 ounces of brie – you will need to break the brie into smaller pieces.  Sprinkle with ¼ cup cranberries and half the full amount of fresh chopped rosemary.
4. Bake for 9 to 11 minutes until the cheese is browned, gooey and the bottom of the flatbread is crisp.

4-6 servings
Ingredients

• ½ cup of toasted walnuts
• 1 cup of ricotta cheese
• 1 tablespoon of honey
• Fresh sliced pear (make sure the pear is ripe)
• Crostini or very thinly sliced bread
• Fig Balsamic Vinegar

Instructions

1. Place the bread slices on a baking sheet and set in oven at 350 degrees. Set timer for 10 minutes.
2. Stir the honey into the softened ricotta cheese.
3. Take the bread out and turn slices over and put a heavy layer of cheese on each slice. Top with the pears and put back into the over for 10 minutes.
4. Remove from oven and top with walnuts and about a teaspoon of Fig Balsamic Vinegar for each piece.