Sauvignon Blanc Wine Pairing Fruit Cookie Pizza with Maple Ricotta Cream Recipe

Fruit Cookie Pizza with Maple Ricotta Cream

A simple summertime dessert to satisfy your sweet tooth, this Fruit Cookie Pizza pairs well with our [yellow tail] PURE BRIGHT Sauvignon Blanc.

Yields:
8 servings

INGREDIENTS

6 tbsp. butter, softened
⅓ cup sugar
½ tsp. baking powder
⅛ tsp. salt
1 egg
1 tsp. vanilla extract
1 cup all-purpose flour
½ cup ricotta cheese
2 tbsp. maple syrup, divided
1/2 tsp. vanilla extract
¼ cup apricot jam (no sugar added)
1 ½ cups mixed fresh cut fruit or berries
Edible fresh flower blossoms, optional

DIRECTIONS

Step 1
Preheat oven to 375°. Line a flat baking sheet with parchment paper.

Step 2
Using an electric mixer on high speed, beat butter, sugar, baking powder and salt until creamy.

Step 3
Using an electric mixer on high speed, beat butter, sugar, baking powder and salt until creamy.

Step 4
Beat in egg and vanilla. Reduce mixer to low speed, and gradually add flour until a soft dough forms.

Step 5
Place dough in middle of the parchment-lined baking sheet. With floured hands, evenly pat dough into a 10-inch circle about ⅜” thick.

Step 6
Bake cookie 12-14 minutes or until edges begin to turn golden.

Step 7
Remove from oven and cool completely; transfer cookie to flat serving plate.

Step 8
Beat ricotta cheese, 1 tablespoon maple syrup and vanilla until creamy; set aside.

Step 9
Spread jam evenly over cookie to about 1 inch from edge all around. Spread ricotta mixture over jam layer.

Step 10
Arrange cut fruit on top. Drizzle with remaining tablespoon maple syrup and decorate with flower blossoms, if using.

PAIR WITH [yellow tail] PURE BRIGHT SAUVIGNON BLANC

[ yellow tail ] Pure Bright Sauvignon Blanc bottle
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