• 1  cup  low-fat ricotta cheese
• 4    green onions, coarsely chopped
• 1/4  cup  fresh basil leaves
• 1/4  cup  fresh mint leaves
• 1/4  cup  fresh parsley leaves
• 2  tablespoons  chopped chives
• 2  tablespoons  lemon juice

• 6    slices whole-grain bread, cut into 24 rounds
• 6    slices thin white bread, crusts trimmed, cut into 24 triangles
• 1/4  cup  crumbled feta cheese
• 1/4  cup  crumbled blue cheese
• 1/4  cup  grated Swiss cheese
• 1/4  cup  grated Cheddar cheese
• 4    dried apricots, cut into thirds
• 12    walnut halves
• 6    red seedless grapes, halved
• 6    grape tomatoes, halved
•     Mint sprigs, parsley leaves, chives, and basil leaves for garnish

1.

Preheat oven to 425 degrees F. To make Ricotta Spread: Puree all ingredients in blender until smooth.

2.

To make Cheese Toasts: Spread bread rounds and triangles with Ricotta Spread, and place on baking sheet. Sprinkle 12 rounds with feta and 12 with blue cheese. Sprinkle 12 triangles with Swiss cheese and 12 with Cheddar cheese. Bake 3 to 5 minutes, or until cheese is melted.

3.

Garnish feta rounds with apricot pieces and mint leaves. Garnish blue cheese rounds with walnut halves and parsley leaves. Sprinkle Swiss cheese triangles with chives, and garnish with grape halves. Top Cheddar triangles with basil leaves and grape tomato halves.