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Cranberry & Prosciutto Whipped Ricotta Toast

This Cranberry & Prosciutto Whipped Ricotta Toast is the perfect appetizer for your fall or winter gathering.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer
Keyword: appetizer, cranberry and prosciutto crostini, crostini, thanksgiving, whipped ricotta
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.