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Cheese & DairyBeginner15 min
Cranberry-Orange Ricotta & Spiced Pecan Crostini
This crostini captures the essence of a cozy winter evening with its blend of bright citrus, warm spices, and creamy texture. The sweet-tart cranberry-orange topping is perfectly balanced by the rich, toasted pecans and the subtle crunch of the baguette. It's an elegant and comforting appetizer that welcomes the cold season.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •ounces fresh whole milk ricotta cheese
- •tablespoon honey, plus more for drizzling
- •1/2 teaspoon orange zest
- •1/4 cup dried cranberries, roughly chopped
- •1/4 cup pecan halves
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •Pinch of salt
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
- 2minutes until lightly golden and crisp.
- 3While the bread toasts, toss the pecan halves with the cinnamon, nutmeg, and a pinch of salt. Spread them on a small baking sheet and toast alongside the bread for the last 5 minutes. Let cool slightly.
- 4In a small bowl, gently mix the ricotta cheese, 1 tablespoon of honey, and orange zest until just combined.
- 5Spread a generous dollop of the spiced ricotta mixture onto each toasted crostini.
- 6Top the ricotta with the chopped dried cranberries and a few of the spiced pecans. Drizzle lightly with extra honey just before serving.
Chef's Tip & Pairing
For a perfect winter pairing, serve this crostini with a glass of chilled, off-dry Riesling, whose slight sweetness and acidity will complement the cranberry and orange notes beautifully.
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