Sweet Dessert Bruschetta

"Who ever invented Nutella I think deserves a Nobel Prize. I usually make this recipe with bananas but strawberries is a good substitution."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
Ready In:
10mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Toast bread just a little bit. Spread them with Nutella.
  • Combine nuts and sugar.
  • Layer bananas on top of Nutella.
  • Brush bananas with melted butter and top with sugar nut mix.
  • Broil for 30 seconds.
  • Garnish with cocoa powder and chocolate curls.

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Reviews

  1. Maito
    Super yummy! The cocoa powder lends a definite bittersweetness to it. I broiled these 3-4 minutes for the brown sugar to melt. Cinnamon would probably be really good with them too. Have a big napkin ready while eating these!
     
  2. The Flying Chef
    I don't like bananas so personally I can't comment, will have to make with strawberries next time. But my brother said he was dropping by after work and I wanted something quick for a naughty snack for them, they are both nutella lovers. Well judging by the fact everytime I asked them " So what do you think". All I got in response was MMmmmmm all the way until they were gone I'd say pretty darn good. Then I did get an "awesome" from my son until I told him he had to give the last one to my hubby. Who thought it was delicious although he said "You could get extremely fat off of those as they are so morish". Made as stated except I didn't have chocolate curls so used chocolate sprinkles. I also made one mistake in that, I bought the thinner french loaf instead of the fat one, but no biggy I know for next time. Because there will definately be a next time, if my son had his way I would be back in the kitchen making more right now. thanks for posting.
     
  3. Thymestudio
    OH MY!!! MsPia, you are a bad, bad, bad girl! These are SINFULLY good...and much too easy to make, which means I will be making them again and again. I agree with you, the inventer of Nutella is awesome. I made these exactly as written and they were to die for. THANK YOU, THANK YOU for posting this. I can't believe that this dessert has been undiscovered so far. Reviewed for PAC-Fall07
     
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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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