Cannoli Bruschetta

This recipe is a twist on two of my favorite Italian foods. The french bread is toasted with cinnamon and sugar, topped with cannoli filling and then finished with fresh strawberries.

Cannoli Bruschetta


For 1 Person(s)


  • 16 ounces Ricotta
  • 2 teaspoon Amaretto
  • 1/4 cup powdered sugar
  • 1 loaf French bread
  • 1/4 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 pint strawberries sliced
  • Wilton candy melts (optional)


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  1. Place Ricotta  in colander lined with cheese cloth making sure top of ricotta is also covered.
  2. Drain the ricotta for 4 hours or overnight in refrigerator
  3. Mix ¼ cup sugar and ¾ teas. Cinnamon together in bowl.
  4. Slice bread about ¼ inch thick.
  5. Place bread under broiler and toast until lightly browned
  6. 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.
  7. Mix drained Ricotta, Amaretto, and Powdered Sugar in bowl
  8. Spread about 1-2 tab. Cannoli filling on top of cinnamon side of bread
  9. Place sliced strawberries on top of cannoli filling
  10. If desired use a cheese grater to grate candy melts over strawberries to look like basil.




Thursday, 08 September 2016
Great idea to have a sweet bruschetta. The fresh strawberries add a brightness in flavor. - SicilainMa