Chocolate Ricotta, Hazelnut and Raspberry Bruschetta ~ Meal/Snack
Feature image by Levata
Calling all Nutella lovers, and chocolate addicts.
Guide
Who said bruschetta can’t be sweet! Take your favourite sourdough or gluten-free loaf and mix and match flavours, nut/seed butter and jams.
Provisions Guide
For 2 slices, two people or one if you are super hungry.
2 slices of sourdough or GF bread
Ricotta approx 1 cup
Cocoa powder approx 2 tablespoons
Maple syrup or honey approx 2 tablespoons
Pinch of cinnamon
Raspberry Jam
Mint to garnish
Roughly chopped hazelnuts
Hazelnut spread (or blitz roasted hazelnuts, maple syrup, milk/ mylk of choice, vanilla, cocoa powder)
Preparation
Lightly toast sourdough and spread with hazelnut spread and jam.
Mix ricotta, cocoa, maple syrup, and cinnamon.
Put ricotta mix on toast
Top with chopped nuts, more jam, and mint if desired, attempt to not eat two slices.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita