Bruschetta of ricotta hazelnuts and honey

Breakfast , Desserts


200g ricotta

Good bread (suggested vendors: Gilberts Fine Foods or Beano's Bakery)

Honey (Blueskin Bay Honey)

20g roasted hazelnuts -skins removed (Hazelnut Estate)

Extra virgin olive oil


Mix the ricotta with the zest of 1 lemon and leave in a strainer overnight to get rid of any excess moisture. Drizzle the bread with a little olive oil and then place under the grill. Once out generously spoon on the ricotta to the bread drizzle with the honey and sprinkle over your hazelnuts. This makes for a decadent breakfast that is much healthier than it tastes!


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