Cranberry Ricotta Crostini

Ingredients

• 24 baguette slices, sliced 1/2” thick, diagonally

• 3 tbsp olive oil + more for brushing

• kosher salt

• 425 ml container of whole milk Ricotta

• 1.5 cup fresh cranberry (or substitute with frozen, defrosted), chopped

• juice of 1 small orange + 1/4 tsp finely grated orange zest

• 3/4 tsp honey

• fresh thyme leaves, for garnish

• flaky sea salt, optional

Method

Pre-heat the oven to 176° C. Place the baguette slices in a single layer on a baking sheet. Brush the top of each one lightly with olive oil and sprinkle with kosher salt. Bake until the tops are golden brown and the bread is crispy, about 8-10 minutes. Remove and set aside (bread can be toasted up to 3 hours ahead).

In the bowl of a food processor, combine the Ricotta, 3 tbsp olive oil, the orange zest, and 1/4 tsp kosher salt. Process until smooth (mixture should still be thick), adding more olive oil by the tbsp if the Ricotta is very thick.

In a medium bowl, add the cranberries, orange juice, honey and a pinch of kosher salt. Stir well to combine.

Using an offset spatula or butter knife, spread a generous layer of the Ricotta mixture onto the toasts. Top with about 1 tbsp of the cranberry mixture. Garnish with thyme and flaky sea salt to taste.

Recipe by Stacy Adimando | Saveur