Preserves in Action: Apricot Jam on Ricotta Cheese

Friends, this week (like so many of the others in recent memory) has left me breathless and dashing from one thing to another. I have so much I want to say here and so little time in which to do it. However, I hate leaving this space fallow for too many days in a row, so I’ve dropped in to offer up a quick little mention of one of my current favorite ways to eat up jam.

It is simply a piece of toast, spread with ricotta cheese and topped with some sort of preserve. The one you’re looking at now is apricot jam. It works equally well with something with a peach, plum or cherry base (ricotta likes the stonefruits). It’s basic, grocery store ricotta that I first picked up on a whim a few weeks back. Now it’s a refrigerator staple.

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11 Responses to Preserves in Action: Apricot Jam on Ricotta Cheese

  1. 1
    Eileen says:

    Cheese & jam, together at last. 🙂 I bet this would be exceptional with fig jam and maybe a couple basil or mint leaves.

  2. 2
    Dawn says:

    I do this frequently with chevre. I love the tang of the cheese with the sweetness of the preserves.

  3. 3
    Kathy in Chicago says:

    Also delicious with cream cheese & jam.

  4. 4
    Leah says:

    Toast with ricotta and tomato jam is fabulous. Also, using jam as a spread with a grilled cheese is lovely.

    There’s a fabulous bit in _Scout’s Progress_ (or maybe the one that comes after in the series) by Sharon Lee and Steve Miller that talks about making toasted cheese sandwiches with either a sweet or spicy spread. They go for sweet, using apple butter and two kinds of cheese. Aside from being a very sweet romantic scene, it sounds incredibly tasty.

  5. 5
    JoAnn says:

    Depending on the fruit, cheese and jam is wonderful. Last year I made fig and it was wonderful with chevre and hot pepper jelly is great with cheese.
    Another simple breakfast is toast cottage cheese topped with jam. This year I have so far made blueberry and blackberry jam. Next up is peach and hoping for a good crop of figs.

  6. 6
    Maria says:

    Marissa, have your tried making ricotta from scratch (the milk way takes minutes, but technically it’s really paneer, I’ve read)? Sooooooooooo easy and much better than store bought. I just tried it last week and will never buy store bought again. I am also now willing to eat it in ways other than just lasagna, so I’ll now have to try your jam and ricotta combo.

  7. 7

    Oh, thanks for this idea! Peanut butter isn’t quite what I’m looking for with my ginger plum jam, but I think ricotta would be perfect.

  8. 8
    Rhiana says:

    Looks amazing, I wouldn’t have thought to put jam and cheese together!

  9. 9
    Jessica D. says:

    I love cheese and pepper jelly together! I made jalapeno jelly early in the summer and pairing it with cream cheese and crackers is one of my favorite snacks!

  10. 10
    e says:

    I am hooked on goat cheese (chevre) made by a local creamery and my own apricot jam. Food of the Gods! It’s so unbelievably good — I took a little 4oz jar of my jam to the goat cheese gal at the farmer’s market so she could experience the bliss!

  11. 11
    Eileen says:

    Ah, jam & cheese! A winner. Try carrot cake jam over cream cheese. Or apple marmalade over homemade cheddar cheese spread. I’ve been eating my cherry whiskey jam over Greek yogurt lately, too. I know that the Brits sometime sweeten tea with jam. Haven’t tried that yet, as I’m the sort who uses a slice of lemon, if anything, in a cup of tea. But it’s on the list.

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