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@anagsandradee: I’ve been loving Foodology Cutting Jelly after meals! 💕 Such an easy addition to my routine, and I can take it anywhere! @FOODOLOGY US @foodology.global #KylieJelly #RedJellyStick #CuttingJelly

Ana Andrade
Ana Andrade
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Friday 23 October 2026 20:50:48 GMT
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❇️ Warm Apple-Ricotta Crostini with Rosemary Honey & Pecans 🔸Ingredients For the Crostini: 1 French baguette, sliced into ½-inch rounds (250 g) 2 tbsp olive oil (30 ml) 1 garlic clove, halved (3 g) For the Whipped Ricotta: 1½ cups whole-milk ricotta cheese (370 g) 1 tbsp fresh lemon juice (15 ml) 1 tsp lemon zest (2 g) 1 tbsp olive oil (15 ml) ¼ tsp salt (1 g) ¼ tsp black pepper (0.5 g) For the Caramelized Apples: 2 medium apples, thinly sliced (360 g) 1 tbsp unsalted butter (14 g) 1 tbsp maple syrup (15 ml) ½ tsp ground cinnamon (1 g) 1 tsp fresh rosemary, finely chopped (1 g) For the Rosemary Honey: 3 tbsp honey (63 g) 1 tsp fresh rosemary, finely chopped (1 g) 1 tsp fresh lemon juice (5 ml) For the Topping: ½ cup pecans, roughly chopped (55 g) 1 tsp fresh rosemary leaves (1 g) 🔸Directions Preheat the oven to 190°C (375°F). Arrange the baguette slices on a baking tray and brush both sides lightly with olive oil. Bake for 8–10 minutes, turning halfway through, until crisp and lightly golden. Remove from the oven and gently rub one side of each slice with the cut garlic clove. Place the ricotta, lemon juice, lemon zest, olive oil, salt, and black pepper in a food processor or bowl. Blend or whisk until smooth and creamy. Set aside while preparing the apples. Melt the butter in a skillet over medium heat. Add the sliced apples, maple syrup, cinnamon, and chopped rosemary. Cook for 5–7 minutes, stirring gently, until the apples soften and become lightly caramelized but still hold their shape. Toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently until fragrant. Remove from the heat and set aside. To make the rosemary honey, gently warm the honey in a small saucepan over low heat. Stir in the chopped rosemary and lemon juice, then warm for 1–2 minutes without boiling. Remove from the heat and let the flavors infuse briefly. Spread a generous layer of whipped ricotta onto each toasted baguette slice. Top with warm caramelized apples and sprinkle with toasted pecans. Drizzle with rosemary honey and finish with a few fresh rosemary leaves. Serve immediately while the crostini are crisp and the toppings are warm.☺️😘 Nutritional Info (per serving, serves 6) Calories: 390 Protein: 11 g Carbohydrates: 45 g Fat: 19 g Fiber: 4 g Sugar: 19 g Sodium: 330 mg
❇️ Warm Apple-Ricotta Crostini with Rosemary Honey & Pecans 🔸Ingredients For the Crostini: 1 French baguette, sliced into ½-inch rounds (250 g) 2 tbsp olive oil (30 ml) 1 garlic clove, halved (3 g) For the Whipped Ricotta: 1½ cups whole-milk ricotta cheese (370 g) 1 tbsp fresh lemon juice (15 ml) 1 tsp lemon zest (2 g) 1 tbsp olive oil (15 ml) ¼ tsp salt (1 g) ¼ tsp black pepper (0.5 g) For the Caramelized Apples: 2 medium apples, thinly sliced (360 g) 1 tbsp unsalted butter (14 g) 1 tbsp maple syrup (15 ml) ½ tsp ground cinnamon (1 g) 1 tsp fresh rosemary, finely chopped (1 g) For the Rosemary Honey: 3 tbsp honey (63 g) 1 tsp fresh rosemary, finely chopped (1 g) 1 tsp fresh lemon juice (5 ml) For the Topping: ½ cup pecans, roughly chopped (55 g) 1 tsp fresh rosemary leaves (1 g) 🔸Directions Preheat the oven to 190°C (375°F). Arrange the baguette slices on a baking tray and brush both sides lightly with olive oil. Bake for 8–10 minutes, turning halfway through, until crisp and lightly golden. Remove from the oven and gently rub one side of each slice with the cut garlic clove. Place the ricotta, lemon juice, lemon zest, olive oil, salt, and black pepper in a food processor or bowl. Blend or whisk until smooth and creamy. Set aside while preparing the apples. Melt the butter in a skillet over medium heat. Add the sliced apples, maple syrup, cinnamon, and chopped rosemary. Cook for 5–7 minutes, stirring gently, until the apples soften and become lightly caramelized but still hold their shape. Toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently until fragrant. Remove from the heat and set aside. To make the rosemary honey, gently warm the honey in a small saucepan over low heat. Stir in the chopped rosemary and lemon juice, then warm for 1–2 minutes without boiling. Remove from the heat and let the flavors infuse briefly. Spread a generous layer of whipped ricotta onto each toasted baguette slice. Top with warm caramelized apples and sprinkle with toasted pecans. Drizzle with rosemary honey and finish with a few fresh rosemary leaves. Serve immediately while the crostini are crisp and the toppings are warm.☺️😘 Nutritional Info (per serving, serves 6) Calories: 390 Protein: 11 g Carbohydrates: 45 g Fat: 19 g Fiber: 4 g Sugar: 19 g Sodium: 330 mg

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