Cranberry and Ricotta Crostini with Prosciutto

Assembly Per Crostini

• 1/2 inch crostini
• 1 tablespoon of whole-fat ricotta
• 1 heaping teaspoon of cranberry sauce (homemade or store bought)
• 2-3 inch strip of prosciutto
• 1/2 inch sprig of thyme or rosemary for garnish

For the Crostini

• 1 baguette of French Bread
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• Sea salt to taste

For the Crostini:
Preheat the oven (or a gas grill) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.

Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt.

After the crostini cool, spread ricotta over a crostini, top with cranberry sauce (homemade or store-bought) and fresh prosciutto. Add thyme or rosemary for garnish, or instead of herb garnish, you can drizzle honey and sprinkle chopped, roasted pistachios!

Recipe & Photo by HappilyPink