Cranberry and Ricotta Crostini

  • Serves

    makes 24

  • Cook

    45 minutes


By Stacy Adimando

Published on November 22, 2016

Tart, colorful cranberries are not just for cooked and canned sauces. Paired with rich whipped ricotta spread and toasted baguette slices, the raw fruit has a punchy flavor and crunchy texture that's a light, bright complement to crostini. Prepare the dip up to one day ahead and store covered in the refrigerator. Stir or buzz in the food processor briefly before spreading onto toasts.


  • 24 baguette slices, sliced ½-inch-thick on the diagonal
  • 3 tbsp. olive oil, plus more for brushing
  • Kosher salt
  • One 15-oz. container whole-milk ricotta
  • 1 12 cups fresh cranberries (or substitute frozen defrosted), chopped
  • Juice of 1 small orange, plus ¼ tsp. finely grated orange zest
  • 34 tsp. honey
  • Fresh thyme leaves, for garnish
  • Flaky sea salt (optional)


Step 1

Preheat the oven to 350°. Place the baguette slices in a single layer on a baking sheet. Brush the top of each lightly with olive oil and sprinkle lightly with kosher salt. Bake until the tops are golden brown and the bread is crispy, about 8-10 minutes. Remove and set aside. (Bread can be toasted up to 3 hours ahead.)

Step 2

In the bowl of a food processor, combine the ricotta, 3 tablespoons olive oil, the orange zest, and ¼ tsp. kosher salt. Process until smooth (mixture should still be thick), adding more olive oil by the tablespoon if the ricotta is very thick.

Step 3

In a medium bowl, add the cranberries, orange juice, honey, and a pinch of kosher salt. Stir well to combine.

Step 4

Using an offset spatula or butter knife, spread a generous layer of the ricotta mixture onto the toasts. Top with about 1 tablespoon of the cranberry mixture. Garnish with thyme and flaky sea salt to taste.

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