Sangria-Spiced Cranberry Ricotta Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •tablespoons olive oil
• •cup fresh or frozen cranberries
• •1/2 cup dry red wine (e.g., Merlot or Pinot Noir)
• •1/4 cup granulated sugar
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground cloves
• •1/2 cup whole milk ricotta cheese
• •tablespoon honey, plus more for drizzling
• •teaspoon orange zest
• •Pinch of salt
• •Fresh mint leaves, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3In a small saucepan, combine cranberries, red wine, sugar, cinnamon, and cloves. Bring to a simmer over medium heat and cook for 5 minutes
4. 4minutes, or until cranberries have softened and the sauce has thickened slightly. Let cool completely.
5. 5In a small bowl, whip the ricotta cheese with 1 tablespoon of honey, orange zest, and a pinch of salt until light and fluffy.
6. 6Spread a generous layer of the whipped ricotta mixture onto each toasted crostini.
7. 7Top the ricotta with a spoonful of the cooled sangria
8. 8spiced cranberry mixture. Drizzle with a little extra honey and garnish with a small mint leaf.