Preparation
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!
