Cranberry-Ricotta Crostinis
We love working with creative recipe developers to bring you new and exciting cranberry recipes. You'll find this recipe easy to make, tasty to eat, and great any time of the year! Using frozen cranberries makes this recipe possible year round. What we love most about this recipe is the savory flavor and the versatility of the spread. Spread it on crostinis as the recipe calls for, serve the spread as a dip alongside a charcuterie board or even use as filling in a french toast stuffed baked. Any other ideas you can think of?
Ingredients
For the Crostinis
- 1 French baguette cut diagonally into 1⁄2 inch slices
- Drizzle Olive Oil
- Salt & Black ground pepper
For the Cranberry Ricotta
- 1 cup whole milk ricotta
- 1⁄2 cup Cape Cod Select frozen cranberries
- 2 tbsp Orange Blossom honey
- 2 tsp Basil leaves chopped into thin ribbons
- Juice of 1 small orange
- 2 tsp orange zest
30 mins
Total Time
10 mins
Prep Time
20 mins
Cook Time
8-10
Portions
Directions
- Preheat oven to 375 F.
- Arrange baguette slices onto lined baking sheet, drizzle with olive oil, season with salt & pepper.
- Bake until golden and toasty, 10-15 mins. Set aside to cool.
- Simmer cranberries and freshly squeezed orange juice on stove top over medium heat for 10 minutes, or until reduced and slightly thickened. Let cool.
- Place ricotta into a mixing bowl with half of the honey and half of the orange zest. Beat ricotta until creamy and smooth.
- Fill your serving bowl with the whipped ricotta. Spoon a generous amount of your cooled cranberry sauce into the ricotta and gently swirl until it is lightly incorporated. You may also top with any leftover basil and orange zest for presentation and dipping!
- Assemble each crostini with a layer of cranberry-ricotta, a few basil ribbons, a drizzle of the remaining honey, and orange zest to top it off!