Ricotta Hazelnut Spread with Toast
- Level: Easy
- Yield: 16 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 109
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 12
- Sodium
- 102
- Total: 40 min
- Active: 20 min
Ingredients
1/2 baguette or other crusty bread
3 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup blanched hazelnuts
1 1/2 cups fresh ricotta
1 tablespoon finely chopped parsley
Zest of 1 lemon
Honey, preferably wildflower, for drizzling
Directions
- Preheat the oven to 375 degrees F.
- Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop.
- Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts.