3/4 cup fresh raspberries, chopped and juice reserved Extra chopped raspberries for garnish 1 1/2 cups ricotta cheese 2 to 4 tablespoons granulated sugar 1/8 teaspoon almond extract 4 slices cinnamon raisin bread 1/4 cup mini chocolate chips or chocolate curls 1/4 cup sliced almonds
Mix together chopped raspberries and reserved juice, ricotta, sugar to taste and almond extract in a medium bowl. Cover and refrigerate until ready to use.
Toast the bread. Spread each slice with the raspberry ricotta mixture and sprinkle with the chocolate pieces, sliced almonds and extra chopped raspberries.
