Cranberry & Prosciutto Whipped Ricotta Toast

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

This Cranberry & Prosciutto Whipped Ricotta Toast is the perfect appetizer for your fall or winter gathering.

Course Appetizer

Keyword appetizer, cranberry and prosciutto crostini, crostini, thanksgiving, whipped ricotta

Prep Time 15

Cook Time 20

Servings 12 toasts

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.