Cranberry & Prosciutto Whipped Ricotta Toast

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:

• Baked Mac & Cheese
• Homemade Soft Dinner Rolls

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.