Peach and ricotta crisp



Sigdal pumpkin seeds
two ripe peaches
1 tin ricotta cheese
1/2 teaspoon powdered sugar
1/2 teaspoon lemon juice
1 teaspoon roasted hazelnuts



Using a rolling pin, crush the roasted hazelnuts and set aside.

Peel the peaches and cut into strips.

Pour ricotta cheese, lemon juice and powdered sugar into a bowl. Beat with an electric whisk to an airy consistency.

Top the Sigdal pumpkin seed crackers with a generous layer of ricotta mixture, then place several peach slices on top.

Sprinkle with toasted hazelnuts and enjoy!

With Sigdal, dare healthy excess!