Toasts with ricotta and chocolate
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy toast with ricotta and chocolate is a great quick dessert to treat yourself and your loved ones to after lunch or for breakfast. Ricotta is mixed with sugar, cinnamon, and vanilla to create a light and creamy filling that can be spread on toast and sprinkled with grated chocolate. It's simple, quick, and truly Italian!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup fresh ricotta
- 2 tablespoons of sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 4 slices of country bread, 1 cm thick.
- 1/4 cup extra-virgin olive oil
- 45 g dark chocolate (70% cocoa)
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Recipes with similar ingredients: toasts, dark chocolate, ricotta cheese, vanilla extract, cinnamon
Cooking the dish according to the recipe:
- In a medium bowl, combine the ricotta, sugar, cinnamon, and vanilla extract with a rubber spatula. Set aside or refrigerate until ready to use.
- Preheat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil. Toast the bread until golden brown, about 2 minutes per side. Spoon a generous dollop of ricotta cheese onto each slice and spread evenly. Grate chocolate over the bread, completely coating each slice. Serve with a fork and knife.
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