Cookie Butter Bruschetta Recipe

Cookie Butter Bruschetta Recipe

I recently found my latest snack craze, compliments to Trader Joes. I am a regular at their grocery store and I am constantly picking up new things to try whether it is an interesting seasonal vegetable, a new cracker flavor that looks appealing, or one of their WAY too many candy and cookie selections. I had heard through the foodie grapevine that Speculoos Cookie Butter from Trader Joes was a must try item. After trying not to give in to the temptation for months  I finally caved. It wasn’t the original Speculoos Cookie Butter flavor that trapped me…it was the Speculoos Cookie and Cocoa Swirl.

The cookie part has a flavor similar to gingerbread and the cocoa spread is like Nutella (although I think the hazelnut is less apparent in this spread). I mean… what is not to love about this?! I soon was spreading it on fruit, pretzels, graham crackers etc. And that’s when a fun recipe idea sparked that would work as a snack, dessert, or even breakfast (I can’t lie…I happily ate mine for breakfast).

Here’s some serving ideas for Cookie Butter Bruschetta:

  • Bring to your next Brunch with friends
  • Make for dessert after a nice Italian meal
  • Plate up as snacks when impromptu guests arrive at your house


…all for the love of the dish


Cookie Butter Bruschetta Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 Servings


  • Speculoos Cookie and Cocoa Swirl (If you do not have a Trader Joes swap it for Nutella. Maybe even add a little peanut butter)
  • Small crusty french baguette
  • Handful of berries of your choice
  • ¼ cup of ricotta
  • ½ teaspoon of powdered sugar


  1. Slice your baguette.
  2. Toast sliced pieces of bread until just slightly browned.
  3. Spread a generous knifeful of Cookie and Cocoa spread onto the bread slices
  4. Mix ricotta and powdered sugar together . Place a dollop of the ricotta mixture on top of the cookie spread on your sliced bread.
  5. Top off with a berry of your choice.
  6. Now Savor it!


The ricotta spread should be enough for about 8 bread slices. Double the recipe to make more for a crowd!

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