Breakfast Brushchetta

(from kylerhea’s recipe box)

Creamy ricotta, rustic whole-grain bread, the sweetness of fruit and warmth of cinnamon make this speedy breakfast a sensual feast. To best enjoy the flavor and the health benefits of the orange zest in marmalade and anthocyanins in cherry preserves, look for chunky, organic fruit spreads. As a friend’s five-year-old says, “This tastes too good to be healthy.”
Note: Toast the almonds on a baking sheet at 325 degrees F. for 6 minutes, stirring them once. Make 1/2 cup and store unused nuts in a sealed container for up to 5 days.

Fast Fact: Natural cocoa powder has a stronger flavor than Dutch-processed.
Quick Tip: Slicing the bread on the diagonal makes picture-perfect bruschetta and provides a maximum of chewy crust.

Source: Wildberries - link from this page

Serves 2 people

Categories: BREAKFAST

Ingredients

  • Four 3/4-inch slices Italian whole-wheat bread
  • 4 tablespoons organic marmalade or cherry preserves
  • 4-6 tablespoons part-skim milk ricotta cheese
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon natural cocoa powder
  • 2 tablespoons toasted sliced almonds, optional (see note)

Directions

  1. Toast or grill the bread. Spread 1 tablespoon marmalade or cherry preserves over one side of each slice of warm bread. Spoon 1 to 1 1/2 tablespoons ricotta cheese over the fruit spread.

  2. Place the bruschetta on a plate or cutting board. Combine the cinnamon and cocoa powder in a small strainer and sift them over each bruschetta. Top with the almonds, if using, and serve.

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