Great as a well-balanced snack or breakfast and super easy to prepare. Cow’s milk ricotta itself is a low-fat cheese, highly versatile and perfect for combining with both savoury and sweet dishes, as in this case with hazelnuts and dark chocolate.
Serves: 2 | Preparation time: 10 mins
- Bread of your choice: 2 slices
- Whole Toasted Hazelnuts: 40 g
- Cow’s milk ricotta, 80 g
- Dark Chocolate 75%, to taste
- Brown sugar, a teaspoon or a drizzle of honey
If you can’t find hazelnuts already toasted, just put them in the pan for a few minutes.
Coarsely chop the whole hazelnuts with a knife.
Toast the bread slices 5 minutes in a frying pan or oven, without adding butter or other fat.
In a bowl, mix the ricotta cheese with a pinch of brown sugar or a drop of honey.
Spread the ricotta on each slice of toast, then add the toasted hazelnut pieces and grate the dark chocolate on top.