Cranberry and Ricotta Crostini Recipe

Name: Cranberry and Ricotta Crostini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 24 baguette slices, sliced ½-inch-thick on the diagonal; 3 tbsp. olive oil, plus more for brushing; Kosher salt; One 15-oz. container whole-milk ricotta; 1 1&frasl;2 cups fresh cranberries (or substitute frozen defrosted), chopped; Juice of 1 small orange, plus ¼ tsp. finely grated orange zest; 3&frasl;4 tsp. honey; Fresh thyme leaves, for garnish; Flaky sea salt (optional)

Ingredients

24 baguette slices, sliced ½-inch-thick on the diagonal
3 tbsp. olive oil, plus more for brushing
Kosher salt
One 15-oz. container whole-milk ricotta
1 1⁄2 cups fresh cranberries (or substitute frozen defrosted), chopped
Juice of 1 small orange, plus ¼ tsp. finely grated orange zest
3⁄4 tsp. honey
Fresh thyme leaves, for garnish
Flaky sea salt (optional)

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 24

Instructions

Preheat the oven to 350°. Place the baguette slices in a single layer on a baking sheet. Brush the top of each lightly with olive oil and sprinkle lightly with kosher salt. Bake until the tops are golden brown and the bread is crispy, about 8-10 minutes. Remove and set aside. (Bread can be toasted up to 3 hours ahead.)
In the bowl of a food processor, combine the ricotta, 3 tablespoons olive oil, the orange zest, and ¼ tsp. kosher salt. Process until smooth (mixture should still be thick), adding more olive oil by the tablespoon if the ricotta is very thick.
In a medium bowl, add the cranberries, orange juice, honey, and a pinch of kosher salt. Stir well to combine.
Using an offset spatula or butter knife, spread a generous layer of the ricotta mixture onto the toasts. Top with about 1 tablespoon of the cranberry mixture. Garnish with thyme and flaky sea salt to taste.

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