This decadent dessert of a chocolate and raspberry ricotta toastie is easily cooked in a pie iron over a campfire. The crust turns golden brown, while the filling is oozy and delicious. Sweet chocolate chips and bright raspberries are the perfect complement to the creamy ricotta cheese.
You can use a variety of bread for this recipe. However, note that sweetbreads (such as fruit loaf, cinnamon bread, and similar) will brown quicker due to their high sugar content. They may require a slightly lower cooking temperature to heat the insides without burning the outside.
If you do not have a sweet tooth the sugar can be left out of the ricotta and not dusted on the top. Some raspberries can be super sweet, so sometimes additional sugar is not needed. Make sure to try a few berries before you add them to the sandwich.
Chocolate Raspberry Ricotta Toastie Recipe
- 3 tablespoons fresh ricotta
- 1 teaspoon confectioners sugar icing sugar
- 2 slices fruit loaf or French toast bread, or white bread
- 1 tablespoon milk chocolate pieces
- 2 tablespoons raspberries fresh or frozen
- confectioners sugar to dust
- pie iron
- Preheat the pie iron to moderate heat.
- In a small bowl combine the ricotta and the sugar and stir until dissolved.
- Lay out the two slices of bread and spread the ricotta over both.
- On one slice of the bread add the chocolate and raspberries then place the other slice on top to make a sandwich.
- Place the sandwich in the pie iron and close. Cook over the fire, turning regularly, until golden brown, about 5 minutes. At this point, the chocolate inside will be melted.
- Dust the toastie with powdered sugar and serve.
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