Honey Roasted Cranberry Ricotta Crostini
Get in the holiday spirit with some honey roasted cranberries.
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Servings: 12 servings
Ingredients
- 1/2 cup Honey Roasted Cranberries
- 10 ounces whole milk ricotta cheese
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 2 small baguettes
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350F.
- Mix the fresh cranberries, honey, and balsamic vinegar.
- Pour on a baking sheet that has been covered with foil. I used a silicone baking sheet as well as the honey can get sticky.
- Bake for 20 minutes or until cranberries are bursting.
- Remove from oven and let cool.
- To make the crostini, slice the baguette and brush the slices with the olive oil.
- Toast the bread for 8 minutes at 350F or until toasty brown.
- Remove from the oven.
- Mix the ricotta cheese, orange juice, and zest.
- Spread a tablespoon of ricotta mixture on the the toasted bread.
- Add a tablespoon of roasted cranberry mixture to the ricotta.
- Sprinkle with orange zest for garnish.
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 258kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 346mg | Fiber: 2g | Sugar: 15g
