This Cranberry & Prosciutto Whipped Ricotta Toast is the perfect appetizer for your fall or winter gathering.
I had made a batch of Cranberry Sauce with Pineapple and when I had extra leftover I was like… “What amazing app can I dream up with this?” and MA’AM — this is THIS ONE.
While my Cranberry Sauce with Pineapple does have pineapple chunks, I picked them out for this (so if you’re making a batch just for these crostinis, I recommend omitting the pineapple chunks entirely and just going with straight pineapple juice.)
Looking for more Thanksgiving recipes? Here are some favorites:
Cranberry & Prosciutto Whipped Ricotta Toast Ingredients
Here’s what you’ll need for this appetizer:
Toasted Baguette: Or store-bought crostini works
Ricotta: We’re going to whip this into a creamy dream of a ricotta spread with some salt, pepper, and olive oil
Prosciutto di Parma: I love the flavor of this prosciutto, but you can use regular prosciutto if that’s what you have.
Cranberry sauce: Store-bought or make a batch of my Cranberry Sauce (omitting the pineapple chunks)
Hot honey or balsamic glaze: Or both!
Arugula: For topping
How to Make Cranberry & Prosciutto Whipped Ricotta Toast
Here’s how to make this recipe:
Step 1: Make the cranberry sauce.
If you’re using my recipe, make the cranberry sauce and let it cool. You can even make it a few days beforehand to save yourself the hassle of doing it all in one day.
Step 2: Make the whipped ricotta.
Add the container of Polly-O Whole Fat Ricotta to a food processor along with a pinch of kosher salt, a few sprinkles of freshly cracked black pepper, and a tbs of olive oil. Let that go for about a minute or so, or until the ricotta is creamy and dreamlike, like this:
Step 3: Layer your crostini.
Now make your crostinis by layering the whipped ricotta (I used a piping bag but you can also just spread it on), cranberry sauce, and a small piece of Prosciutto di Parma.
Next drizzle your topping of choice (I used hot honey on every other one, and balsamic glaze on the others) and top with a piece of arugula.
Cranberry & Prosciutto Whipped Ricotta Toast
Ingredients
- ½ baguette cut into 1 inch slices and lightly toasted
- 1 cup cranberry sauce
- 4 slices Prosciutto di Parma ripped into smaller pieces
- 12 arugula leaves
- Hot honey or balsamic glaze
For the whipped ricotta
- 1 15 oz jar Polly-O Whole Milk Ricotta
- 1 tbs olive oil
- Pinch kosher salt
- Pinch freshly cracked black pepper
Instructions
- Make the whipped ricotta by combining the ricotta, salt, pepper, and olive oil in a food processor. Process for about one minute, or until it's a smooth and creamy texture.
- To your crostinis, add the whipped ricotta, ~1 tbs of cranberry sauce, a piece of prosciutto, a drizzle of hot honey or balsamic glaze, and a piece of arugula. Enjoy!
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