Dessert Grilled Cheese with Apples & Nutella

Last night, our culinary team was planning an upcoming wine class menu and boy did we have fun! We were tasting wine while brainstorming recipes to pair with them. A German Reisling we recently added to our wine department called 50 Degrees inspired this Dessert Grilled Cheese. After several derivations, we landed on this delicious combination of Eckert’s Cinnamon Bread, Nutella, crème fraiche and apples!

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Just as we were taking the grilled cheese out of the skillet, my kids hopped off the bus and headed straight to classroom to offer their feedback. Theo went crazy over our sweet and chocolaty combination. In fact, I am pretty sure he had eight bites which resulted in an adorable smudge of Nutella across his cheek. Ha!

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We will be putting this recipe to the test in our upcoming wine class and our upcoming holiday appetizer classes. I think it is a perfect dessert appetizer or a unique brunch item for holiday gatherings. I hope you will give it a test too, just be sure to wipe the Nutella off your face before your guests arrive!

Eat well this fall, Angie

 Dessert Grilled Cheese with Apples & Nutella

4 slices of Eckert’s Cinnamon Bread
2 Tbsp. unsalted butter, softened
1/8 tsp. ground cinnamon
1 tsp. granulated sugar
¼ cup Nutella Chocolate Hazelnut Spread, divided
¼ cup crème fraiche or ricotta cheese
1 Eckert’s apple, cut in half and sliced thin

Place bread on a sheet of foil or parchment paper. In a small bowl, combine butter, cinnamon and sugar. Spread butter mixture evenly on 4 slices of bread. Flip slices of bread over. On 2 slices of bread, spread Nutella evenly and spread crème fraiche or ricotta cheese on remaining two slices. Top Nutella covered slices with apple slices and place ricotta covered slices on top of the apple slices. In a large skillet over medium heat, toast sandwiches until desired doneness (bread will be golden brown). Cool 5 minutes before cutting into bite size pieces. Serve with remaining Nutella. Makes 16 bite size servings.

Note: This recipe can be assembled a day ahead, stored in an air tight container lined with parchment paper and cooked in a skillet just before serving.