Cranberry Orange Ricotta Holiday Crostini

This festive crostini captures the essence of the holidays with a vibrant cranberry-orange compote atop a cloud of creamy, sweetened ricotta. The crunchy toasted bread provides the perfect base for this sweet and tangy winter treat, making it an ideal appetizer or light dessert.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
ounces whole milk ricotta cheese
tablespoons powdered sugar
1/2 teaspoon orange zest
1/4 cup whole berry cranberry sauce
tablespoon fresh orange juice
Pinch of ground cinnamon
Fresh mint leaves, for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until golden and crisp.
While the bread toasts, prepare the topping. In a small bowl, gently mix the ricotta cheese, powdered sugar, and orange zest until just combined and creamy.
In a separate small bowl, stir together the cranberry sauce, fresh orange juice, and cinnamon to create a vibrant compote.
Once the crostini are cooled, spread a generous layer of the sweetened ricotta mixture onto each slice.
Top the ricotta with a small spoonful of the cranberry
orange compote and garnish with a tiny fresh mint leaf for a pop of color.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the baguette slices with a small sprinkle of cinnamon sugar before baking. This sweet crostini pairs beautifully with a slightly chilled Prosecco or a late-harvest Riesling to complement the fruit and acidity.

From the Tini Crostini Collection