Preparation of Cornucopias of Sandwich Bread

• To prepare the Cornucopias of sandwich bread, first remove the crust from the sandwich bread slices.

  If you’re using long sandwich loaf, divide each slice into 2 to get 2 squares per slice.

• Flatten each slice of bread with a rolling pin to make them thinner and prevent them from breaking.

• Form a cone starting from the base and rolling it more open to form a cone.

  If you prefer, you can help yourself by first making a cone of parchment paper and then wrapping the slice of bread around the parchment paper.

• Brush the edges so the Cornucopias of sandwich bread don’t open during baking (if you like, you can secure them with a toothpick to be removed after baking).

• Preheat the oven to 375°F in static mode and place the empty cornucopias on a baking sheet covered with parchment paper.

• Bake on the center rack of the oven for 15 minutes, moving to the top and turning on the grill for the last 5 minutes if you prefer them more golden.

• While the cornucopias are baking, prepare the filling by straining the ricotta through a fine mesh sieve.

  Chop the Taggiasca olives together with the anchovy fillets and well-drained sun-dried tomatoes with a chopper or knife.

• Then mix everything with the strained ricotta, and add 1 tablespoon of finely chopped fresh parsley if you like.

• When the cornucopias are golden, remove them from the oven, let them cool slightly, and if you used parchment paper or toothpicks, remove everything.

• Using a pastry bag, fill each cornucopia abundantly, and decorate with a well-rinsed pickled caper.

• Arrange them on a serving platter, decorating with lettuce leaves and cherry tomatoes cut into flower shapes.

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