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