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WHEN YOU MAKE IT wITH NUTELLA , YOU MAKE IT wONDERFUL.

Millions of Americans of all ages have fallen in love with Nutella hazelnut spread and its unmistakable taste. The combination of simple ingredients like hazelnuts, skim milk and a hint of cocoa make it both delicious and surprisingly versatile. The unique avor of Nutella can transform and differentiate your menu. Now available in a variety of sizes for the professional kitchen, its your turn to explore the many ways Nutella can help you wake up breakfast and beyond. For more product information and storage tips, visit nutellafoodservice.com. Now, on to some perfectly delicious ideas.

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RECIPE INDEX
Here are 17 ways to serve Nutella hazelnut spread that will have your patrons Breakfast Flatbread begging for more. Stuffed Berries Nutella-Filled Streusel Baked Mini Coffee Cakes Mini Waffle Nachos Granola & Fruit Parfait Breakfast Sushi Grilled Pound Cake Fingers Nutella-Bacon-Banana Waffle Sandwich Wake Up Crpe Fruit Breakfast Burritos Granola & Fruit Bars with Nutella Nutella-Filled Quesadillas Nutella Breakfast Berry Crostini Grilled Cheese Cinnamon Swirl Sandwich Breakfast Pizza Nutella-Stuffed French Toast Pancake Skyscrapers

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BREAKFAST FLATbREAD
Yield: 12 servings Portion: 1 atbread INGREDIENTS 12 deli atbreads, toasted 1 cups Nutella hazelnut spread 1 qt. diced, mixed fresh fruit 1 cups whipped cream cheese, low-fat cup toasted chopped nuts or unsweetened coconut, optional Mint leaves, optional METHOD 1. For Each Serving: Spread each atbread with 2 Tbsp. Nutella so it covers the majority of the surface area. Dollop 2 Tbsp. whipped cream cheese on each end of the atbread. Top each atbread with cup fresh mixed fruit in an even layer. Sprinkle each atbread with 2 tsp. nuts, coconut or mint leaves, if desired, to garnish. Serve at room temperature or make ahead and refrigerate, covered, until ready to serve.

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sTUFFED bERRIEs
Yield: 12 servings Portion: 2 stuffed berries INGREDIENTS 24 large strawberries 1 cups Nutella hazelnut spread Toasted unsweetened coconut, chopped pistachios or toasted hazelnuts, optional METHOD 1. Lay berries on a clean work surface. Remove top of each berry. Use a melon-baller to scoop out or hollow out a cavity in each strawberry. 2. P  lace Nutella in a piping bag equipped with a star tip. Pipe 1 Tbsp. of Nutella into each berry and sprinkle with nuts or toasted coconut, if desired.

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NUTELLA-FILLED STREUSEL BAKED MINI COFFEE CAKES

Yield: 12 servings Portion: 1 mini coffee cake INGREDIENTS Coffee cakes: 2 cups all-purpose our 1 cup granulated sugar 2 tsp. baking powder tsp. Kosher salt 1 large egg, lightly beaten 1 cup low-fat milk 2 Tbsp. unsalted butter, melted and cooled 1 tsp. vanilla extract Powdered sugar for garnish Streusel: / cup all-purpose our cup dark brown sugar tsp. ground cinnamon 2 Tbsp. unsalted butter, chilled, diced Filling: cup Nutella hazelnut spread METHOD Preheat conventional oven to 350F. 1. For coffee cake batter, sift together our, sugar, baking powder and salt in a bowl. Hold. 2. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir wet mixture into the dry ingredients until just combined. Spoon the batter into a mufn pan prepared with liners, lling each a little more than full. 3. For streusel, combine our, sugar and cinnamon; mix well. Mix in butter until well blended. Sprinkle the streusel mixture evenly over tops of each mini coffee cake, approximately 1 Tbsp. per mufn. 4. Bake mini coffee cakes 2530 minutes or until a foodpick comes out clean. Remove from oven and allow to cool 10 minutes. Tap the coffee cakes out onto a sheet pan. 5. Once the coffee cakes have cooled, place Nutella into a pastry bag equipped with a small round tip. Use a foodpick in a corner of each mini coffee cake, at a 6 oclock position and at a 45 degree angle, to create a channel; remove pick and then ll each with 1 Tbsp. Nutella until you feel resistance toward the center of the cake. To nish the coffee cakes, dust with powdered sugar, if desired. Grand Prize-winning recipe submitted by Chef Jon Stokes, Culinary Academy of Las Vegas

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MINI wAFFLE NACHOs

Yield: 12 servings Portion: 8 mini wafes INGREDIENTS 1 cups Nutella hazelnut spread 96 whole grain mini wafes, (4 mini per full-size wafe), toasted 1 qt. diced, mixed fresh fruit (strawberries and kiwi) 1 cups non-fat, plain or vanilla avored yogurt 1 cups jelly or jam cup toasted, chopped nuts or toasted unsweetened coconut, optional METHOD 1. Spoon Nutella into a squirt tube. *To improve ease of application, place the tube in a heated water bath. Hold. 2. Heat wafes according to directions until crisp and warmed through. 3. For Each Serving: Pile 8 hot mini wafes on a plate, bowl or in a paper cone. Drizzle top with 1 Tbsp. Nutella and serve accompanied by ramekins of Nutella, yogurt and jelly or jam. Sprinkle each serving with 1 Tbsp. toasted coconut or nuts, if desired.

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GRANOLA & FRUIT PARFAIT

Yield: 12 servings Portion: 1 1012 oz. parfait INGREDIENTS 3 cups granola, low-fat, prepared 1 cups Nutella hazelnut spread 3 cups Greek-style, non-fat, plain or vanilla avored yogurt 3 cups diced, mixed fresh fruit (pineapple, strawberries, cantaloupe, honeydew melon, etc.) or berries Mint for garnish, optional METHOD 1. F  or Each Serving: Make each parfait to order. In a tall 1012 oz. sundae/parfait glass or to-go plastic cup, dollop with layers as follows: - 2 Tbsp. granola - 1 Tbsp. Nutella - 2 Tbsp. yogurt - cup diced fresh fruit - 2 Tbsp. granola - 1 Tbsp. Nutella - 2 Tbsp. yogurt - 1 sprig mint 2. Repeat process for each parfait.

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BREAKFAST SUSHI
Yield: 12 servings Portion: 1 sushi roll INGREDIENTS 1 qt. cooked sushi rice (2 cups dry short grain rice), at room temperature 1 cups Nutella hazelnut spread 48 raspberries or 3 bananas cup prepared caramel sauce, warmed cup toasted unsweetened coconut, for garnish, optional METHOD 1. For Each Sushi Roll: On a sheet of plastic wrap, spread cup cooked rice into a 4 x 5-inch rectangle, moistening hands if necessary to avoid sticking. 2. Pipe or spoon 1 Tbsp. Nutella in a line along the bottom third of the rice rectangle. Place 4 raspberries (or of a banana cut lengthwise) along Nutella in a row. Gently roll up, using plastic wrap as an aid. Pull tight and place on a sheet pan. Repeat process for every sushi roll. Refrigerate at least 2 hours before serving. 3. For Each Serving: Unwrap a sushi roll and slice into 45 pieces. Drizzle on plate or serve 2 tsp. caramel and 1 Tbsp. Nutella as a side. Sprinkle with 1 Tbsp. toasted coconut to garnish, if desired.

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GRILLED POUND CAKE FINGERs

Yield: 12 servings Portion: 4 pound cake ngers with cup fruit topping and Nutella INGREDIENTS 12 1-inch slices prepared pound cake, plain or lemon 1 3 cup unsalted butter, melted 1 cups Nutella hazelnut spread cup unsweetened coconut, toasted 3 cups diced fresh fruit (berries, orange sections, kiwi, etc.) METHOD 1. L  ay out pound cake slices on a sheet pan and brush each side of the cake slices with melted butter. Cover and refrigerate until ready to grill. 2. H  eat a griddle top or non-stick skillet over medium heat. Griddle pound cake slices until golden on each side. Remove from heat and lay out at on sheet pan. Keep warm. 3. F  or Each Serving: Slice each pound cake into 4 ngers, arrange on a rectangular plate and sprinkle with 1 Tbsp. of toasted coconut. Pipe about 2 Tbsp. Nutella in one area of the plate and cup mixed fruit in another area. Serve immediately.

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NUTELLA-BACON-BANANA WAFFLE SANDWICH

Yield: 12 servings Portion: 1 wafe sandwich INGREDIENTS 1 cups dark brown sugar 36 slices thick, smoky bacon 6 medium bananas, peeled, sliced 3 qt. prepared buttermilk wafe batter 1 cups Nutella hazelnut spread 1 qt. fresh fruit salad, optional METHOD Preheat conventional oven to 375F. 1. Place bacon slices in a single layer on a rack on a parchment-lined sheet pan. Sprinkle sugar evenly over bacon slices, approximately 2 tsp. per slice. Bake until sugar is caramelized and the bacon is browned and crisp, about 25 minutes. Remove sheet pan with bacon from oven and cool slightly. Remove 12 bacon slices from rack and roughly chop. Reserve. 2. Prep a wafe iron (note: Belgian wafe irons may be too thick) on a counter or cutting board and preheat to manufacturers suggested temperature. While iron is heating, fold the reserved chopped bacon into the wafe batter. 3. Spoon wafe batter onto wafe iron, cup per wafe, and cook until golden-brown, approximately 56 minutes. When the wafes are crisp and cooked through, remove from waffle iron and place 1 waffle on a plate and smear with 2 Tbsp. Nutella. Top with 6 slices of banana (or a banana sliced) and 2 slices of bacon. Top this with another wafe to make a Nutella-bacon-banana sandwich. 4. Serve each hot sandwich with fresh fruit on the side, if desired. Winning recipe submitted by Chef Rick Browne, Sportsmans Bar & Grill

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wAKE UP CRPE
Yield: 12 servings/24 crpes Portion: 2 crpes with llings INGREDIENTS Crpe Batter 6 large eggs 2 cups milk cup vegetable oil or melted butter 3 Tbsp. granulated sugar tsp. salt 2 cups all-purpose our Non-stick cooking spray 1 cups Nutella hazelnut spread Sliced strawberries for garnish METHOD 1. I n bowl, whisk together eggs, milk and oil until smooth; whisk in sugar and salt until incorporated. Add our and mix until our is incorporated and batter is smooth. Batter will be thin. 2. To Cook Crpes: Heat a crpe pan over medium heat; spray with non-stick spray (or 1 tsp. butter). Using 1 oz. ladle, pour crpe batter onto the hot crpe pan; ip the crpe when edges brown slightly or it bubbles in center. Continue cooking only for a few seconds before removing from heat. Place on a at surface to cool to room temperature. Continue with remaining batter. Stack cooled crpes between layers of parchment, cover tightly and refrigerate until ready to use. 3. To Prepare Filled Crpe: For each serving, spread 1 Tbsp. Nutella over half of the crpe. Fold unlled half of crpe over to cover completely. Repeat lling procedure with another crpe. Place the 2 lled, folded crpes on a dessert plate and top with a spread of Nutella and sliced strawberries for garnish.

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FRUIT BREAKFAST BURRITOS

Yield: 12 servings Portion: 1 burrito INGREDIENTS 12 8-inch our tortillas 1 cups Nutella hazelnut spread 1 qt. Tropical Fruit Salsa* Vegetable oil for griddling cup cinnamon sugar non-fat plain, honey or vanilla avored yogurt cup toasted unsweetened coconut, optional METHOD 1. Place tortillas on a clean work surface. Spread each tortilla evenly with 2 Tbsp. Nutella. Spoon cup Tropical Fruit Salsa (see recipe below) in a line down the center of the tortilla and roll up to enclose. Repeat process for each tortilla. Place burritos on a sheet pan, cover and refrigerate until ready to heat to serve. 2. For Each Serving: Heat griddle or skillet. Add 1 tsp. oil and griddle 1 burrito 12 minutes or until golden brown. Flip burrito over in griddle/skillet and sprinkle top with 1 tsp. cinnamon sugar. When browned, remove from griddle/ skillet and serve immediately. Top or serve with extra diced fruit, yogurt or lime wedge. Sprinkle with 1 tsp. toasted coconut, if desired. *Tropical Fruit Salsa Makes: 1 qt. INGreDieNts: 3 cups chopped fresh pineapple 2 cups diced fresh mango 2 cups diced fresh papaya 1 Tbsp. fresh lime juice 1 tsp. fresh lime zest MetHOD: I n bowl, toss together fruit, juice and zest; mix gently. Cover and refrigerate at least 1 hour before serving as directed.

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GRANOLA & FRUIT BARS wITH NUTELLA

Yield: 12 servings Portion: 1 bar INGREDIENTS 1 cups unsalted butter, softened cup granulated sugar 2 cups all-purpose our 1 cups ground oatmeal Non-stick cooking spray 1 cup low-fat granola 1 cup dried fruit (cranberries, raisins, cherries, etc.) 1 cup Nutella hazelnut spread METHOD Preheat conventional oven to 350F. 1. In mixing bowl equipped with a paddle, cream butter and sugar until light (about 3 minutes). 2. Add our and gently mix into creamed butter-sugar mixture. 3. Pat dough into an even layer inside a -size sheet pan sprayed with non-stick cooking spray. Cover and refrigerate 1 hour. 4. In bowl, combine granola and fruit; cover and hold until ready to use as directed. 5. Poke dough evenly over entire surface with a fork and place pan into 300F convection or 350F conventional oven on middle rack and bake 20 minutes. Rotate pan and continue baking another 1015 minutes, or until edges turn golden brown and top is golden. Remove from heat and let stand 10 minutes. 6. While still warm, gently spread top surface of baked shortbread with Nutella (spread outwards rather than in a circle) to create an even layer that covers the entire surface of the shortbread. Sprinkle top evenly with reserved granola-fruit mixture and cool to room temperature. Cover and refrigerate at least 2 hours before cutting into 12 rectangular bars. Serve at room temperature.

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NUTELLA-FILLED QUEsADILLAs
Yield: 12 servings Portion: 2 quesadillas INGREDIENTS 24 6-inch our tortillas 1 cups Nutella hazelnut spread 1 qt. Tropical Fruit Salsa* Vegetable oil for griddling cup cinnamon sugar cup non-fat plain, honey or vanilla avored yogurt cup toasted chopped nuts (walnuts, pecans, pistachios, macadamia, etc.), optional METHOD 1. Place tortillas on a clean work surface. Spread one half of each tortilla with 1 Tbsp. Nutella. Fold tortillas in half to encase lling. Repeat process for each tortilla. Place on a sheet pan and cover until ready to cook. 2. For Each Serving: Heat griddle. Add 1 tsp. oil and griddle 2 stuffed tortillas 12 minutes or until golden brown. Flip quesadilla over in griddle or skillet and sprinkle top with 1 tsp. cinnamon sugar. When browned, remove from pan/griddle and serve immediately. Serve 2 quesadillas per serving topped with 13 cup Tropical Fruit Salsa (see recipe below) and 1 Tbsp. yogurt. Sprinkle with 1 tsp. toasted nuts, if desired. *Tropical Fruit Salsa Makes: 1 qt. INGreDieNts: 2 cups chopped fresh pineapple 1 cup diced fresh mango 1 cup diced fresh papaya 1 Tbsp. fresh lime juice 1 tsp. fresh lime zest MetHOD: I n bowl, toss together all ingredients; mix gently. Cover and refrigerate at least 1 hour before serving as directed.

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NUTELLA BREAKFAST BERRY CROsTINI

Yield: 12 servings Portion: 3 slices of crostini INGREDIENTS 18 slices baguette-style artisan bread, -inch thick cup olive oil cup water 1 cup granulated sugar 1 Tbsp. ginger root, peeled and nely chopped / cup lemon zest cup mascarpone cheese, softened to room temperature 1 cups Nutella hazelnut spread 1 qt. fresh berries cup fresh pomegranate seeds cup toasted pine nuts, roughly chopped 12 sprigs fresh mint METHOD Preheat conventional oven to 350F. 1. Lightly brush both sides of the baguette slices with olive oil using a pastry brush. Generously spray a parchment-lined sheet pan and lay out slices in an even layer onto the sheet pan. Bake approximately 4 minutes or until the top sides of the bread slices begin to evenly brown. Remove the pan from the oven, turn the bread slices over and bake for an additional 4 minutes or until the second side is evenly browned. Remove pan from the oven and cool to room temperature. 2. In a saucepan, combine water, sugar and ginger over low heat, and bring to a rapid simmer. Stir in lemon zest and cook for approximately 12 minutes. Using a slotted spoon, remove the lemon zest from the simple syrup and place onto parchment paper to cool. Remove lemon syrup from heat. Reserve. 3. In a mixing bowl, whisk together mascarpone cheese and 2 Tbsp. reserved lemon syrup until smooth. Cover and refrigerate until ready to use. 4. For Each Serving: Spread 3 slices of toasted baguette with 2 Tbsp. Nutella. In the center of each slice of baguette, attractively garnish with 34 raspberries, blackberries, blueberries or 2 strawberry halves. Sprinkle top of each with several reserved strands of candied lemon zest or peel. 5. To Serve: Arrange 3 prepped crostini on a plate and top each with a 1 tsp. dollop of mascarpone mixture. Decoratively garnish the perimeter of each plate with a shower of pomegranate seeds, toasted pine nuts or a sprig of fresh mint, as desired. Winning recipe submitted by Chef Michael Watz, Washburne Culinary Institute

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GRILLED CHEEsE CINNAMON swIRL sANDwICH

Yield: 12 servings Portion: 1 sandwich INGREDIENTS 24 slices cinnamon-swirl bread (or brioche, raisin bread, split pitas, etc.) 1 cups Nutella hazelnut spread 24 1-oz. slices Fontina cheese (or Havarti, Jack, Gouda or Cheddar) Vegetable oil, as needed for griddling Grape clusters for garnish, optional METHOD 1. L  ay out 1 slice of bread on a clean, at surface and spread with 2 Tbsp. Nutella. Lay 2 slices of cheese over Nutella. Top with another slice of bread and press gently to adhere sandwich llings together. Repeat process for each sandwich. Place on a sheet pan, cover and refrigerate until ready to cook and serve. 2. F  or Each Sandwich: Heat 12 Tbsp. oil in skillet or on a griddle top over medium heat; griddle each side of the sandwich 1 minutes or until golden brown on each side. Place on a sheet pan and heat in 325F convection or 375F conventional oven for 56 minutes or until heated through completely and cheese is melted. 3. Serve each sandwich with a cluster of grapes, if desired. VAriAtion Use banana bread to create a Banana Bread Sandwich.

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BREAKFAST PIZZA
Yield: 12 servings Portion: 1 pizza dough round INGREDIENTS 12 8-inch pizza dough rounds, baked 1 cups Nutella hazelnut spread 2 cups diced, mixed fresh fruit 1 cups whipped cream cheese, low-fat cup toasted chopped nuts or toasted unsweetened coconut, optional METHOD 1. For Each Serving: Spread each baked pizza dough round with 12 Tbsp. of Nutella so it covers the majority of the surface area. Top each dough round with 3 Tbsp. fresh mixed fruit and 1 Tbsp. whipped cream cheese (separated into 3 dollops) and sprinkle each half with 1 tsp. nuts or coconut, if desired, to garnish. Serve while hot.

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NUTELLA-STUFFED FRENCH TOAsT

Yield: 12 servings Portion: 1 slice French toast INGREDIENTS 12 slices brioche bread, at least 2-inches thick (or cinnamon, cinnamon raisin, egg bread) 1 cups Nutella hazelnut spread 8 large eggs, beaten 4 cups 1% milk 2 tsp. vanilla extract to 13 cup vegetable oil 3 cups fresh berries, variety Fruit preserves, optional METHOD 1. Make a slit in the sides of each slice of bread to make a pocket that can be lled. 2. P  ipe or spoon 2 Tbsp. Nutella into center of each slice of bread through the slit. Place on a sheet pan, cover and refrigerate until ready to cook. 3. I n a bowl, whisk eggs until smooth, then whisk in milk and vanilla; cover bowl and refrigerate until ready to use. 4. F  or Each Serving: Pour egg batter into a at dish, lay a lled slice of bread in the egg batter and let soak. Turn and soak the other side of the sliced bread. Soaked bread should be slightly wet but not soggy or falling apart. 5. M  eanwhile, heat 23 Tbsp. oil in non-stick skillet over medium heat; place batter-soaked slice of bread onto hot skillet and cook 1 minutes on each side, turning once, until each side is golden brown. Remove from skillet and place on a sheet pan and bake in 325F convection or 375F conventional oven for 56 minutes or until heated through completely. 6. T  o serve, top each golden, hot piece of stuffed French toast with cup fresh berries. Serve immediately. Serve fruit preserves on the side, if desired.

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PANCAKE SKYSCRAPERS
Yield: 12 servings Portion: 1 stack of 3 pancakes INGREDIENTS 36 frozen, prepared 5-inch whole grain pancakes, hot 1 cups Nutella hazelnut spread 3 cups chopped, fresh fruit Fresh fruit for garnish METHOD 1. Heat pancakes as directed until warmed through. 2. To Assemble Each Serving: Spread one pancake used as a base with 1 Tbsp. Nutella. Top with 2 Tbsp. fresh fruit. Repeat process with a pancake, Nutella and fruit. Place a third pancake on top and garnish with fresh fruit. VARIATIONS Use whole grain mini pancakes or wafes. For Minis: Spread 6 hot mini pancakes or wafes each with 1 tsp. of Nutella. Top each with 1 tsp. fruit and layer 3 pancakes per stack. Garnish with fresh fruit and serve 3 stacks per serving.

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FERRERO

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