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by Maria Lichty

Maria is a recipe developer, writer, food photographer, and one-half of the popular food blog Two Peas and Their Pod. Maria and her husband, Josh, share simple family-friendly recipes, write about travel adventures, and their little pea, Caleb, on Two Peas. Maria is a cookie connoisseur, with close to 200 cookie recipes on their blog. Maria is also the author of the successful e-cookbook, "Cookie Cravings."

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  • Photo: Maria Lichty
  • Making holiday desserts can sometimes be a bit overwhelming—especially when you are trying to make multiple dishes to please an array of palates. This Nutella, raspberry, and toasted coconut crostini recipe is a foolproof dessert, ideal for an upcoming holiday party or family gathering. Not only is it perfectly delicious, but it's also just the right size for guests to grab and nibble on.
     
    Don't you just love small, individual desserts? Especially a beautiful and sweet bite-size treat, like this one that will make you the hostess with the mostess this holiday season.
  • Photo: Maria Lichty
  • Toast, spread, and sprinkle are all the culinary skills you'll need to make this recipe. I love crostini because yummy bread is a blank canvas for an array of savory or sweet toppings. For this treat I'm using sweet and indulgent toppings: rich hazelnut spread, toasted coconut, and fresh raspberries. Each one of these ingredients are glorious on their own, so when you combine them on a delicious slice of toasted bread, you can't go wrong.
     
    Toasting the coconut intensifies its flavor and adds another layer of richness and texture. The best part? It only takes a few minutes to toast, so don't skip this step!

    Since you definitely won'tt have leftovers, don't forget to set aside a few extras for yourself to nibble on once your guests have left. Given that this dessert is a piece of toast topped with fruit, you might just be able to convince yourself—like I have—that they are a great alternative to your usual breakfast.
  • Photo: Maria Lichty
  • Nutella, Raspberry, and Toasted Coconut Crostini

     
    1 baguette French bread, cut into ½ inch slices
    1 jar Nutella hazelnut spread
    1 cup sweetened coconut flakes
    1-2 cups fresh raspberries
     
    Preheat the oven to 350 degrees F. Spread the coconut onto a small baking sheet. Bake, stirring occasionally, until it just begins to brown, about 5-7 minutes. Remove from the oven and let the coconut cool.
     
    While the coconut is cooling place your French bread slices onto a baking sheet and toast for about 12 minutes, or until golden brown. Remove the bread from the oven and let cool.
     
    Once your bread and coconut have cooled, spread with a layer of Nutella spread, sprinkle with toasted coconut, and top with raspberries. Serve. 
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