Whipped Ricotta Crostini with Cranberry–Orange Compote
Bright, festive, and effortlessly elegant, these holiday crostini layer silky whipped ricotta with a jewel-toned cranberry–orange compote. The sweetness of citrus and the gentle tartness of the berries play beautifully against the crunch of toasted pistachios, creating a canapé that feels both cozy and refined. Perfect for entertaining, they strike that ideal balance of simple to prepare yet impressive on any holiday table.
Makes 24 crostini
Ingredients
- 1 baguette, sliced into 24 rounds
- Olive oil, for brushing
- 1 cup whole-milk ricotta
- 1 tbsp honey (optional, helps with flavour balance)
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- Zest of 1 orange
- 1 tbsp orange juice
- 1/4 cup chopped pistachios
- Fresh thyme or mint, for garnish
Method
- To make the crostini, brush baguette slices with olive oil and toast at 375°F for 8–10 minutes.
- Using a food processor or hand mixer, whip the ricotta by blending ricotta with honey (optional) until very smooth and creamy—about 1–2 minutes.
- To make the compote, simmer cranberries, sugar, orange zest, and juice for 8–10 minutes until jammy. Cool completely.
- Assemble crostini, by spooning or piping whipped ricotta onto crostini, then adding a dollop of compote and top with pistachios and herbs.
