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15 min.

0 min.

15 min.



Apricots with Lime, Rosemary, Almonds, and Ricotta

Full of fiber, vitamins C and A, and a wonderful source of potassium, apricots marry well with nuts and veggies. A wonderful, elegant and inexpensive spread to add to a quick open face sandwich at lunch or enjoy as a snack.


4 ripe apricots, washed, pitted, and diced
1 small sprig of fresh rosemary (1 tsp.) minced
1 pinch of salt
1 tbsp. of water
1 lime zested and juiced
1 cup of roasted unsalted almonds
6 tbsp. of low fat ricotta
6 slices of your favorite multi-grain, whole wheat, or gluten free bread (toasted.)


1In a food processor or blender, add the apricots, lime zest and juice, water, salt, and rosemary. Process until chunky but not fine/runny.Pour into a small mason jar with air tight lid or a 4-6 oz. airtight plastic container with lid.
2Clean out the food processor of all the apricot puree. Once clean add roasted unsalted almonds, set to chop not puree. Pulse to keep the almonds from turning into almond butter. Almonds should be chopped but not smooth like a paste. Clean out of the processor and add to a different airtight plastic container or bowl with a lid.
3Toast all the slices of bread. Assemble one toasted piece with 1/2-1 tbsp. of ricotta cheese, then 1 tbsp. of apricot lime puree, and finally a layer/sprinkle 1/2 tbsp. of ground almonds. Eat right away.

Cook's Tips:

This spread is delicious without the ricotta. The apricot puree and the almonds make a wonderful substitute to peanut butter and jelly sandwiches. Apricot spread can be stored in the refrigerator for 1-2 weeks after being made.