- 3 ounces raisins
- 3 ounces dried apricots, cut into ¼” bits
- 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.