• 1 cup

  low-fat ricotta cheese

  see savings

  
• 4 

  green onions, coarsely chopped

  see savings

  
• 1/4 cup

  fresh basil leaves

  see savings

  
• 1/4 cup

  fresh mint leaves

  see savings

  
• 1/4 cup

  fresh parsley leaves

  see savings

  
• 2 tablespoons

  chopped chives

  see savings

  
• 2 tablespoons

  lemon juice

  see savings

  

• 6 

  slices whole-grain bread, cut into 24 rounds

  see savings

  
• 6 

  slices thin white bread, crusts trimmed, cut into 24 triangles

  see savings

  
• 1/4 cup

  crumbled feta cheese

  see savings

  
• 1/4 cup

  crumbled blue cheese

  see savings

  
• 1/4 cup

  grated Swiss cheese

  see savings

  
• 1/4 cup

  grated Cheddar cheese

  see savings

  
• 4 

  dried apricots, cut into thirds

  see savings

  
• 12 

  walnut halves

  see savings

  
• 6 

  red seedless grapes, halved

  see savings

  
• 6 

  grape tomatoes, halved

  see savings

  
•  

  Mint sprigs, parsley leaves, chives, and basil leaves for garnish

  see savings

  

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.