Toasts With Gianduja, Ricotta and Dulce de Leche

Ingredients

• 12 1/4-inch-thick slices baguette, lightly toasted
• 12 teaspoons gianduja spread
• 12 tablespoons fresh, creamy ricotta
• 12 teaspoons dulce de leche (see note)
• Fleur de sel or coarse sea salt

4 servings

Preparation

1. Spread each toast with 1 teaspoon of the gianduja. (If you cannot find gianduja, melt 10 teaspoons semisweet chocolate over a double boiler and stir in 2 teaspoons hazelnut or almond paste.) Top with 1 tablespoon of the ricotta and drizzle with dulce de leche. Sprinkle with a pinch of fleur de sel.

• Dulce de leche can be ordered from www.chefshop.com.

5 minutes