These cranberry prosciutto crostini are a festive addition to any holiday appetizer spread. Toasted baguette is topped with creamy whipped ricotta, sweet-tart cranberry sauce, and salty prosciutto, then finished with a drizzle of hot honey or balsamic glaze and fresh arugula.
They’re a little sweet, a little savory, and make a beautiful bite-sized appetizer for Thanksgiving or any fall and 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.
Cranberry & Prosciutto Whipped Ricotta Toast Ingredients
Baguette: A French baguette sliced into individual pieces makes the perfect base for these crostini. Toasting the slices gives them a crisp exterior while keeping the centers slightly tender.
Ricotta Cheese: Whole milk ricotta is my choice for a creamy, rich whipped ricotta topping.
Prosciutto: Thinly sliced prosciutto adds a salty, savory contrast to the cranberry sauce and ricotta.
Cranberry Sauce: Sweet-tart cranberry sauce brings a festive touch to these crostini. Homemade cranberry sauce works beautifully here.
Arugula: A little fresh arugula adds a peppery bite and a pop of color.
Hot Honey or Balsamic Glaze: Finish with a drizzle of hot honey for a little sweetness and heat, or balsamic glaze for a sweet, tangy finish.
Olive Oil: Brushing the baguette slices with olive oil before toasting helps them turn golden and crisp.
How to Make Cranberry & Prosciutto Whipped Ricotta Toast
Here’s how to make this recipe:
Step 1: Toast the baguette
Preheat your oven to 375°F. Slice the baguette into ½-inch-thick pieces and arrange them on a baking sheet. Brush each slice lightly with olive oil and bake for 10 minutes. Flip the slices and bake for another 5–10 minutes, or until golden and crisp.
Step 2: Make the whipped ricotta.
Add the whole milk ricotta to a food processor and blend until smooth, light, and creamy. Scrape down the sides as needed to make sure everything is evenly whipped.
Step 3: Layer your crostini.
Spread a generous layer of whipped ricotta onto each toasted baguette slice. Top with prosciutto, cranberry sauce, and a few leaves of fresh arugula. Finish with a drizzle of hot honey or balsamic glaze and serve.
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
- Preheat your oven to 375°F. Slice the baguette into ½-inch-thick pieces and arrange them on a baking sheet. Brush each slice lightly with olive oil and bake for 10 minutes. Flip the slices and bake for another 5–10 minutes, or until golden and crisp.
- Add the whole milk ricotta to a food processor and blend until smooth, light, and creamy. Scrape down the sides as needed to make sure everything is evenly whipped.
- Spread a generous layer of whipped ricotta onto each toasted baguette slice. Top with prosciutto, cranberry sauce, and a few leaves of fresh arugula. Finish with a drizzle of hot honey or balsamic glaze and serve.
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