Pumpkin cream with seckel pear

By • September 29, 2010 8 Comments

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Author Notes: With fall in the air I thought a pumpkin jam would pair well with a whipped cream cheese mixed with cream fraiche and ricotta. I also made some with lingonberry and white nectarine.Sagegreen

Serves 1-2

  • 1 ounce Quaker whipped cream cheese
  • 1 ounce creme fraiche
  • 1 ounce fresh ricotta cheese
  • 2 large slices of bakery fresh multigrain sourdough wheat bread
  • 4 tablespoons pumpkin jam
  • 2 seckel pairs, thinly sliced
  • garnish of fresh lavender, mint or rosemary
  1. Blend the cream cheese and ricotta together with the creme fraiche. Spread this evenly on the bread.
  2. Spread the jam next. Add the pear and herbal garnish last. Cut each piece in half. Enjoy open face.

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