Cannoli Bruschetta ___

Cannoli Bruschetta



  • 16 ounces Ricotta
  • 2 teaspoon Amaretto
  • 0.25 cup powdered sugar
  • 1 loaf French bread
  • 0.25 cup sugar
  • 0.75 teaspoon cinnamon
  • 1 pint strawberries sliced
  • Wilton candy melts (optional)


Place Ricotta  in colander lined with cheese cloth making sure top of ricotta is also covered.

Drain the ricotta for 4 hours or overnight in refrigerator

Mix ¼ cup sugar and ¾ teas. Cinnamon together in bowl.

Slice bread about ¼ inch thick.

Place bread under broiler and toast until lightly browned

Turn bread over and butter bread. Sprinkle butter side of bread with about 1 teas cinnamon/sugar mixture. Return to broiler and toast until lightly browned.

Mix drained Ricotta, Amaretto, and Powdered Sugar in bowl

Spread about 1-2 tab. Cannoli filling on top of cinnamon side of bread

Place sliced strawberries on top of cannoli filling

If desired use a cheese grater to grate candy melts over strawberries to look like basil.