Cannoli is sweet with chocolate and sweetened ricotta cheese. Right? Well, who made that rule? I’m not following it; are you going to let big corporate cannoli tell us how we use those crispy shells? Let’s try one with prosciutto, honey, chives, and some capers. Sweet, salty, with a little vinegar from the capers. Now, the crash test dummies had an issue with the concept of a savory cannoli. I was so worried about if I could do it, I never worried about if I should. But hope you like it.

12 small cannoli shells
1 cup ricotta cheese
1 cup mascarpone cheese
1 tablespoon honey
2 teaspoons Parma ham
1 tablespoon chives
2 tablespoons Worcestershire sauce
1/4 cup caper
1 teaspoon lemon zest
Salt and pepper.

Heat oven to 350.

In a large bowl ricotta and mascarpone cheese and beat until combined and smooth.

Finely dice chives (reserve some chives for dipping) and Parma ham; add to bowl.

Add honey and Worcestershire sauce and beat to combine.

Dice most of capers; add capons and lemon zest to bowl. Mix.

Fill cannolis with mixture.

Dip one end with remaining capers. Dip the other end with left over chives.

Serve