Cherry Hazelnut Bruschetta Dessert Recipe

Jun 20, 2011 3:01 pm

Bruschetta offers a tasty spin on bread pudding

Fresh-baked bread slathered with chocolate hazelnut spread is awesome on its own, but add some cherries and a pinch of sea salt and instantly you have a sophisticated dessert. This bruschetta calls for a touch of liquor for an added layer of flavor but feel free to skip it if you like your sweets sans the booze.

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.

Photo: <a href="http://www.flickr.com/photos/nutellaisevil/">nutellaisevil</a> on Flickr
Photo: nutellaisevil on Flickr
Move over, bread pudding. Try this cherry hazelnut bruschetta dessert instead
 
Servings: 8 servings

Ingredients

3 ounces dried cherries, if they are in season you can use fresh: substitute 1 cup pitted and halved
2 tablespoons Godiva Liquor
1 loaf fresh baked bread (eg. Ciabatta), sliced into 8 to 12 pieces
1 stick butter for spreading, at room temperature
1/4 cup Nutella
1 teaspoon sea salt
Directions: 
  1. In a small bowl, re-hydrate the cherries in the Godiva liquor until they have plumped up. Remove and roughly chop. If you are skipping the Godiva liquor you can re-hydrate them in a little warm water. If you are using fresh cherries, just toss the pitted and halved cherries in the Godiva Liquor to lightly coat.
  2. Butter the slices of bread and place on a baking sheet. Place baking sheet under the broiler for 2 to 4 minutes until lightly golden brown. Remove and spread each piece with the Nutella.
  3. Sprinkle with the cherries and sea salt and serve immediately.
Level of Difficulty: 
Easy
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