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 of rosemary for garnish, or instead of herb garnish, you can drizzle honey and sprinkle chopped, roasted pistachios!
Recipe & Photo by HappilyPink