Cranberry and Ricotta Crostini


  • 24 baguette slices, sliced ½-inch-thick on the diagonal
  • 3 tbsp. olive oil, plus more for brushing
  • Kosher salt
  • One 15-oz. container whole-milk ricotta
  • 12 cups fresh cranberries (or substitute frozen defrosted), chopped
  • Juice of 1 small orange, plus ¼ tsp. finely grated orange zest
  • 34 tsp. honey
  • Fresh thyme leaves, for garnish
  • Flaky sea salt (optional)


  1. Preheat the oven to 350°. Place the baguette slices in a single layer on a baking sheet. Brush the top of each lightly with olive oil and sprinkle lightly 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.)
  2. In the bowl of a food processor, combine the ricotta, 3 tablespoons olive oil, the orange zest, and ¼ tsp. kosher salt. Process until smooth (mixture should still be thick), adding more olive oil by the tablespoon if the ricotta is very thick.
  3. In a medium bowl, add the cranberries, orange juice, honey, and a pinch of kosher salt. Stir well to combine.
  4. Using an offset spatula or butter knife, spread a generous layer of the ricotta mixture onto the toasts. Top with about 1 tablespoon of the cranberry mixture. Garnish with thyme and flaky sea salt to taste.


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