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.

Cheese & Dairy

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
While 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.
In a small bowl, gently mix the ricotta cheese, 1 tablespoon of honey, and orange zest until just combined.
Spread a generous dollop of the spiced ricotta mixture onto each toasted crostini.
Top 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.

From the Tini Crostini Collection