Stephs Cheers and Jeers was provided the samples mentioned in this post in return for an unbiased review.
I have teamed up with Rigoni di Asiago’s Nocciolata and Fiordifrutta fruit spread to share with you this AWESOME recipe that I swear is a gift right from the gods!
Rigoni di Asiago’s Nocciolata pairs top-quality hazelnuts, fair trade cocoa and cocoa butter, environmentally-responsible cold-pressed sunflower oil, natural vanilla extract, raw cane sugar, and skimmed milk to bring you a HEAVENLY spread that contains no palm oil (which is high in saturated fat and whose cultivation devastates the environment), hydrogenated fats, artificial colors, aromas or additives. They also offer a dairy free version that is certified vegan and SUPER tasty! I have tried you and honestly, I couldn’t tell the difference. I have been a long time customer of Rigoni di Asiago’s Nocciolata and LOVE their products.
Each jar of Fiordifrutta fruit spreads contain over three pounds of perfectly ripened organic, non-GMO fruit and is sweetened with only organic apple juice, It is the only three-ingredient (fruit, apple juice, and pectin) fruit spread on the market and is available in a wide range of flavors. My favorite is orange and lemon flavors!
Here is the recipe
Nocciolata Tartine
Makes 4 servings
1/4 cup Nocciolata
4 slices brioche bread or challah
1 1/2 tablespoons unsalted butter, melted
1/4 cup Seville Orange Fiordifrutta
Fleur de sel (or any coarse salt)
Coarsely chopped toasted blanched hazelnuts, for topping
Preheat the broiler. Line a baking sheet with aluminum foil.
Put the Nocciolata in a heatproof bowl set over a pan of simmering water and heat, stirring frequently, just until it is softened and warm.
Brush one side of each slice of bread with melted butter, and put the bread, buttered side up, on the baking sheet. Run the bread under the broiler; pull it out when the slices are golden. Spread the Fiordifrutta over the hot bread and then, using the tines of a fork, generously drizzle each tartine with some warm Nocciolata. Top with a few grains of fleur de sel and some chopped hazelnuts.