Sangria-Spiced Cranberry Ricotta Crostini

This festive crostini captures the essence of a winter sangria, featuring creamy whipped ricotta topped with tart cranberries and orange zest simmered in red wine and warm spices. The blend of sweet, tangy, and spiced flavors makes it a perfect appetizer for holiday gatherings. The vibrant red color and aromatic spices evoke a cozy, celebratory mood.

Cheese & Dairy

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

Method

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

Chef's Tip & Pairing

For an extra layer of flavor, use a good quality balsamic glaze instead of honey for the final drizzle. This crostini pairs beautifully with the very drink that inspired it—a chilled, spiced red wine Sangria.

From the Tini Crostini Collection