Bruschetta with Cannoli Cream

Name: Bruschetta with Cannoli Cream
Yield: 4
Ingredients: ½ pound fresh ricotta cheese; 3 tablespoons almonds; ½ ounce bittersweet chocolate; ½ orange; 1 tablespoon sugar; 4 thick slices of country bread (not sourdough); Unsalted butter (optional)

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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:

Ingredients

½ pound fresh ricotta cheese
3 tablespoons almonds
½ ounce bittersweet chocolate
½ orange
1 tablespoon sugar
4 thick slices of country bread (not sourdough)
Unsalted butter (optional)

Directions

Step 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.)

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Step 2
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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Bruschetta with Cannoli Cream

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Recipe Summary

Ingredients

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Bruschetta with Cannoli Cream

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Bruschetta with Cannoli Cream