Caseus Bellaria cum Uvis Passis et Armeniacis (a.k.a. Sweet Cheese with Raisins and Apricots)

  • 3 ounces raisins
  • 3 ounces dried apricots, cut into ¼” bitsRoman Cheese
  • 2 cups boiling water
  • 15-16 ounces Ricotta cheese (I use a lower-fat variety)
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt (or use a few drops of garum)

Place the raisins, apricots, and water in a large bowl. Let stand 10 minutes. Drain very well.

Don’t bother to wash the bowl; just dry it out. Combine the cheese, honey, cinnamon, and salt in the bowl with a whisk. Add the fruit and mix well. Cover and chill leftovers. Stir before spreading. Makes about 2½ cups.

Serve with sweet varieties of crackers, cinnamon bagel chips, chocolate bagel chips, or spread on some pound cake. Sprinkle with some garum if you dare.

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