Cannoli Crostini

I went virtual globe-trotting the other week. Over the course of an evening, I made my way swiftly down the spine of Italy, through the knee-cap, past the heel, up to and over the toe, finally settling in the island of Sicily.

Hollowing out the famous pastry tube, Cannoli, I imitated the decadent innards - ricotta, sugar, vanilla, lemon zest, and chocolate chips – whipped it up with the help of Sister Emma, and, for once, ended the night on a sweet note.

🍋 Makes 4 crostini

• 125g ricotta

• 50g icing sugar

• dash of vanilla extract

• 40g chocolate chips

• zest of one lemon

1. Fold everything together (except the lemon zest).

2. Toast your crostini. For once, leave out the garlic rub!

3. Blob on your cannoli mixture.

4. Grate some lemon zest on top.

5. Announce "as simple as simple can be", and away you go.