Bruschetta with Cannoli Cream

Rating: Unrated

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. Beautiful Desserts

By Viana La Place
June 1996

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Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.)

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

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