An interesting combination of texture and flavor makes these bite-size appetizers a winner. Mini rice cakes serve as a crunchy base for smooth cream cheese, sweet apricot preserves, spicy jalapeño, and earthy rosemary.
Nutrition per serving may change if servings are adjusted.
⅓ cup sugar-free apricot preserves
2 teaspoons minced fresh jalapeño chile pepper (see Tip)
12 miniature salt-and-pepper rice cakes
⅓ cup fat-free tub-style cream cheese
1 teaspoon chopped fresh rosemary
Combine preserves and chile pepper in a small bowl. Spread rice cakes with cream cheese; top with the preserve mixture. Sprinkle with rosemary.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.