bite, yum, eat, good!
Today’s quick, easy, fun, and delicious recipe comes from my fun adventure-friend, Sheila. You remember Sheila – she and I went on that wild and crazy trip to Pasadena for the Rose Bowl Flea Market, back in March. Yes, that Sheila!
The two of us were at Sweet Salvage on Thursday evening (if you are keeping track, it is true, I went twice in one day) and then out to dinner at the new NoRTH Arcadia on 40th Street. Shelia was telling me about a menu she had recently made for a group of women she gets together with monthly – and when she mentioned this cannoli take-off, I begged for the recipe. I didn’t really have to beg, she graciously agreed to send it to me. She doesn’t remember where she found it, but assured me that it tasted just like real cannoli. Wow, was she ever right – You will love it! Thank you, sweet Sheila!
Note: Next time I will add a little orange zest to the ricotta mixture. I’ve already edited the recipe below to reflect that addition.
1 French demi baguette, thinly sliced (find at Trader Joe’s)
1/4 cup unsalted butter, melted
Pinch of salt and sugar for each thin slice of bread
1/2 cup ricotta cheese
1/4 cup powdered sugar, plus more for dusting
1/4 teaspoon vanilla extract
Minced zest from 1/2 orange
Preheat oven to 425 degrees.
Brush each slice of bread with melted butter and sprinkle each with pinch of salt and a pinch of sugar. (I was completely out of granulated sugar, so I just sprinkled with powdered sugar and they turned out fine).
Toast in oven approximately 7 minutes. Cool completely.
In a medium bowl combine the ricotta cheese, powdered sugar, vanilla extract and orange zest until well combined. Spread about 1 tablespoon of ricotta mixture on each toasted bread slice.
Top with chopped pistachios and shaved chocolate, then dust with more powdered sugar.
Makes about 16
Aren’t these plates adorable?! They have celebrity roots. HERE IS the low down and where you can find them.