Caramel Macchiato Ricotta Toast with Hazelnuts, Bananas, and Chocolate-Covered Espresso Beans
Caramel macchiato ricotta toast topped with hazelnuts, banana slices, and chocolate-covered espresso beans - if this doesn't get you out of bed in the morning, then nothing will!
Yield: 4-6 servings
  • 8 slices multi-grain bread, toasted
  • 1 lb part-skim ricotta
  • 4 tbsp International Delight Fat Free & Sugar Free Caramel Crème creamer
  • 1 cup blanched hazelnuts, chopped and toasted
  • 4 bananas, peeled and sliced
  • 4 oz chocolate-covered espresso beans
  1. Toast the bread in a toaster, toaster oven, or regular oven to desired shade of brown.
  2. Meanwhile, in the bowl of a food processor, combine the ricotta and creamer. Process until smooth and a bit lighter in texture.
  3. Spread the ricotta over the bread slices. Top with the hazelnuts, banana slices, and espresso beans. Serve while toast is still warm.
An Eats Well With Others Original
Nutrition Information
Serving size: 1-2 slices
Recipe by Joanne Eats Well With Others at