Bruschetta with Cannoli Cream

• portioner: Makes 4 bruschettas.

Ingredienser

3 tablespoons raw unpeeled almonds

8 ounces ricotta, preferably made by a small, artisan-style Italian cheese company

1 tablespoon sugar

Finely chopped zest from

½ small orange, preferably organic

2 tablespoons bittersweet chocolate, chopped into small pieces

4 thick slices country bread

Unsalted butter, optional

Instruktioner

To peel the almonds, immerse them in boiling water very briefly, less than a minute. Lift out with a slotted spoon and place on a clean dish towel. When the almonds are cool enough to handle, squeeze them between your fingers to pop off the skins. Dry the almonds. Spread them on a cookie sheet and toast in a 350° oven for 10 to 15 minutes, or until the almonds are lightly golden brown. Remove from the oven and when cool. coarsely chop.

Put the ricotta in a food processor and blend until smooth. Or push the ricotta through a fine sieve to remove any lumps. Transfer ricotta to a bowl and add the almonds, sugar, orange zest, and chocolate. Stir well. The mixture can be made several hours in advance. Cover and refrigerate until

needed.

Toast the bread slices until golden brown on the outside but soft within.

Lightly butter the slices if desired. Spread with the ricotta misture.