Bruschetta with Cannoli Cream

This cream is lighter and considerably less sweet than the version that's typically used as a filling for crisp fried cannoli shells. Serve these luscious open-faced dessert sandwiches with a basket of ripe fresh strawberries.

Slideshow: Beautiful Desserts

  • Servings: 4

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  • 1/2 pound fresh ricotta cheese
  • 3 tablespoons almonds, toasted and coarsely chopped
  • 1/2 ounce bittersweet chocolate, chopped into small pieces (2 tablespoons)
  • Zest of 1/2 orange, minced
  • 1 tablespoon sugar
  • 4 thick slices of country bread (not sourdough)
  • Unsalted butter (optional)

How to make this recipe

  1. To make the cannoli cream, stir together the ricotta, almonds, chocolate, orange zest and sugar. (If you prefer a smooth texture, press the ricotta through a strainer before mixing it with the other ingredients.)

  2. Toast the bread until golden but still soft inside. Butter the bread if desired. Spread with the cannoli cream and serve warm.

Contributed By Published June 1996

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