Recipe: Raspberry-Apple Danish Spread
Raspberry-Apple Danish Spread
1 pkg. (8 oz.) Philadelphia Neufchatel Cheese (softened)
1 apple (chopped)
2 tbsp. seedless raspberry jam
1/3 cup granola
Ritz Brown Sugar Cinnamon Crackers
Preheat oven to 350 degrees F. Spread the cheese onto the bottom of a 9-inch pie plate. Combine the apples and jam and spread over the cheese. Top with the granola. Bake for 20 minutes or until heated through. Serve with crackers.
*Johnna’s tip: The vacation is over. A very cold vacation but a vacation nonetheless. With the New Year we are glad to see new treats: Ritz Brown Sugar Cinnamon Crackers. We received these little bundles of joy about a week ago and have almost eaten the whole box. Now for those who read JKGF regularly, you know we are not sweet or snack people, but we might convert after trying these crackers. They are sweet but not too sweet and they taste exactly like their name suggests: cinnamon sugar. They make great bases for a breakfast appetizer such as the recipe posted above. Try just topping with plain cream cheese or eating them by their lonesome, Enjoy!
1 pkg. (8 oz.) Philadelphia Neufchatel Cheese (softened)
1 apple (chopped)
2 tbsp. seedless raspberry jam
1/3 cup granola
Ritz Brown Sugar Cinnamon Crackers
Preheat oven to 350 degrees F. Spread the cheese onto the bottom of a 9-inch pie plate. Combine the apples and jam and spread over the cheese. Top with the granola. Bake for 20 minutes or until heated through. Serve with crackers.
*Johnna’s tip: The vacation is over. A very cold vacation but a vacation nonetheless. With the New Year we are glad to see new treats: Ritz Brown Sugar Cinnamon Crackers. We received these little bundles of joy about a week ago and have almost eaten the whole box. Now for those who read JKGF regularly, you know we are not sweet or snack people, but we might convert after trying these crackers. They are sweet but not too sweet and they taste exactly like their name suggests: cinnamon sugar. They make great bases for a breakfast appetizer such as the recipe posted above. Try just topping with plain cream cheese or eating them by their lonesome, Enjoy!
Category: appetizers, baked, finger-foods, sweets
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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