Ricotta, hazelnuts and pomegranate seeds are a boost of energy and taste perfect for breakfast or as mid-afternoon snack.

Serves: 2 | Preparation time: 10 min.

  • Bread of your choice: 2 slices
  • Whole roasted hazelnuts or Roasted Chopped Hazelnuts : 40 g
  • Italian Cow’s milk ricotta cheese: 80 g
  • Pomegranate seeds, to taste
  • Brown sugar, one teaspoon or a drizzle of honey
  • Cinnamon powder, a sprinkle


If you cannot find already roasted chopped hazelnuts, just put them in a frying pan for a few minutes.

Coarsely chop the whole hazelnuts with a knife.

Toast the bread slices 5 minutes in a frying pan or in the oven, without adding butter or other fat.
In a bowl, mix the ricotta cheese with a teaspoon of brown sugar or honey.

Spread the cottage cheese on each slice of toast, then add the toasted hazelnut pieces and a sprinkling of cinnamon.

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