Grilled Bread with Cannoli Cream

4 Mar

Grilled Cannoli Bread

I quickly realized being “Italian” in California is very different than being “Italian” in New York.  And then I met my husband and I found out what it was really like to be ITALIAN in New York. And compared to many others, his was a tame version. My in-laws have definitely gotten quite a few laughs out of the fact that I prounounce Italian cheese, meats and regional dishes as they are spelled. Which is how I thought words worked… Just to give you a phoenetic lesson in New York Italian, here are a couple examples: Gaba-Gool = Capricola;  Mana-goat = Mannicotti; Ganool = Cannoli.  I usually just smile and nod my head as if I know what we are eating.  Now that last one is what brings us to the recipe post.  I just recently starting liking cannolis.  I think part of my problem is the cream to shell ratio is usually off and they are a little difficult to eat.  I am messy enough as it is, so the fact that I couldn’t eat one in public without embarrassing myself was also a problem.  So we put a little twist on the traditional cannolli with the following recipe.  It has a great depth of flavor with the spices used and by grilling the bread, the smokiness brings a nice balance to the cannoli cream.  This would be a great dessert for bbq season; make the cream the night before and all you have to do is grill the bread!

Grilled Bread with Cannoli Cream (makes enough for 40 pieces of grilled bread)

(Filling adapted from here)

  • Thinly sliced loaf bread (boule, french bread, etc.)
  • 1 Tablespoon melted butter
  • 2 1/4 cups ricotta cheese, preferably whole milk
  • 3/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 cup heavy cream
  • 1/4 cup mini semisweet chocolate chips
  • Zest from one lemon

Cannoli ingredients

For the Grilled Bread:

Brush both sides of bread slices with melted butter

Grill the bread until grill marks are  on the surface (we used a cast iron grated skillet because it’s winter in NY and you couldn’t pay me to grill outside)

Grilled Bread, Cannoli

For the Cannoli Cream:

In a medium bowl, by hand, whisk the ricotta until just smooth (try not to overbeat)

Sift in the powdered sugar, cinnamon and allspice; mix just until blended

In a seperate bowl, with an electric beater, beat the cream until stiff

Gently fold the cream into the ricotta mixture*

Cannoli filling, folding

Add chocolate chips and lemon zest; stir into mixture

Cannoli ingredients

Refrigerate for at least a half hour before using

Scoop about a Tablespoon of filling for each slice of bread; using the back of a spoon, smooth a layer of the filling over the grilled slices of  bread

*To fold in ingredients: use a rubber spatula and in one movement scrape around the side of the bowl, picking up some of the mixture, and ‘fold’ it over, cutting gently back into the middle of the mixture. Rotate the bowl and repeat the folding action until the mixture is combined.

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One Response to “Grilled Bread with Cannoli Cream”

  1. FabMissM March 4, 2013 at 4:48 pm #

    The in-laws are laughing!!!

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