Toasts With Gianduja, Ricotta and Dulce de Leche

By Amanda Hesser

Total Time
5 minutes
Rating
4(5)
Comments
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Featured in: FOOD DIARY; Canned Heat

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Ingredients

Yield:4 servings
  • 12¼-inch-thick slices baguette, lightly toasted
  • 12teaspoons gianduja spread
  • 12tablespoons fresh, creamy ricotta
  • 12teaspoons dulce de leche (see note)
  • Fleur de sel or coarse sea salt
Ingredient Substitution Guide

Preparation

  1. Step 1

    Spread each toast with 1 teaspoon of the gianduja. (If you cannot find gianduja, melt 10 teaspoons semisweet chocolate over a double boiler and stir in 2 teaspoons hazelnut or almond paste.) Top with 1 tablespoon of the ricotta and drizzle with dulce de leche. Sprinkle with a pinch of fleur de sel.

Tip
  • Dulce de leche can be ordered from www.chefshop.com.

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Comments

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kamk

Amazing! Nutella is a good sub for the hazlenut paste.

MelM

Decadent & luscious! Served this as part of brunch. This is my new favorite way to use up ricotta.

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