Salt, Smoke, and Something Unexpected
There's a particular pleasure in the unexpected pairing — the kind that shouldn't work on paper but arrives at the table feeling inevitable. Cannoli shells, brittle and faintly sweet, have a quiet versatility that most people never explore beyond dessert. Fill them with something smoky and briny instead, and something shifts. The contrast is honest, a little bold, and deeply satisfying in the way that only small bites can be — gone before you've fully decided what you think, already reaching for another.
Ingredients
- 16 Alessi Mini Cannoli Shells
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 2 tablespoons pepper spice blend
- 16 Vigo Calamata Olives
- 1 cup smoked fish spread
Instructions
- Preheat oven to 300 degrees F.
- Place cannoli shells on a baking sheet and brush cannolis with olive oil. Sprinkle the spice over the top.
- Bake for 5 minutes then let cool.
- Place one calamata olive in each of the shells and then with a small spoon, fill the shells on both side with the fish spread.
