Ingredients

1/4 cup (60 ml) Ricotta l’Abbaye Saint-Benoît cheese, crumbled
1 cup (250 ml) fresh raspberries
3 tbsp. (45 ml) chocolate ganache

Bread chosen: Brioche roll

Preparation

Slice the brioche roll in half. Toast the brioche halves in the toaster or in a panini press. Spread the chocolate ganache on one of the halves, top with fresh raspberries and cheese. Cover with the other half of the brioche roll.

Filling
Chocolate ganache
1/2 cup (125 ml) 35% cream
1/2 cup (125 ml) 70% cocoa dark chocolate
1 tbsp. (15 ml) roasted hazelnuts, chopped

In a saucepan, heat the cream. Mix in the chocolate and stir gently with a wooden spoon until creamy. Mix in the hazelnuts. Set aside in the refrigerator until needed.


Other cheese suggestions :
Le Noble, le riopelle de l'Isle