Gluten-free Cranberry Prosciutto Ricotta Crostini
The holiday season is the perfect time to showcase festive and flavorful appetizers that delight guests and set the tone for memorable gatherings. This Cranberry Prosciutto Ricotta Crostini recipe is a standout addition to any holiday spread, offering a harmonious blend of sweet, savory, and tangy elements. It’s a great option for those looking for a gluten-free, nut-free, and soy-free appetizer that doesn’t compromise on taste or elegance.
At the heart of this dish are the pickled cranberries, which bring a burst of tangy sweetness that contrasts beautifully with the creamy ricotta and the salty, savory prosciutto. The use of Marukan Organic Seasoned Rice Vinegar plays a role in achieving this unique flavor profile. Its subtle acidity and hint of sweetness balance out the cranberries, creating an irresistible topping that enhances the overall dish. When combined with the cinnamon and cloves, it introduces a touch of warm spice that’s perfect for the season.
The whipped ricotta, blended with olive oil and honey, provides a luscious and smooth base for the crostini, elevating the texture and adding a mild, creamy flavor. Topped with thin slices of prosciutto and garnished with fresh thyme leaves, these crostini are not only visually appealing but also pack layers of flavor in every bite.
This appetizer embodies the spirit of holiday gatherings—comforting, stylish, and full of flavor. It’s versatile enough to pair with various main courses or other appetizers and can be prepared ahead of time, making holiday hosting less stressful. Whether you’re planning a formal dinner or a casual cocktail party, this recipe is sure to be a crowd-pleaser.
Let the holidays begin!
Cranberry Prosciutto Ricotta Crostini
Ingredients
Cranberry Jam
- 1 cup cranberries
- ⅓ cup sugar
- ¼ cup orange juice
- ¼ cup water
Pickled Cranberries
- 8 ounces fresh cranberries
- ¾ cup Marukan Organic Seasoned Rice Vinegar
- ⅔ cup sugar
- ⅓ cup water
- 1 cinnamon stick
- ¼ teaspoon ground cloves
Prosciutto Ricotta
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil
- 1 tablespoon honey
- Kosher or fine sea salt
- Freshly ground black pepper
- Toasted gluten-free baguette slices
- 4 ounces thinly sliced prosciutto
- Fresh thyme leaves , for serving
Instructions
Cranberry Jam
- Place cranberries in a small food processor and chop. Add to a saucepan with the sugar, orange juice, and water. Bring to a boil over medium heat. Lower heat and simmer for 12 minutes or until thickened to a jam-like consistency. Spoon into a lidded jar, let cool, cover, and refrigerate for up to 2 weeks.
Pickled Cranberries
- Combine all ingredients in a medium saucepan, bring to a boil and let boil for 5-7 minutes or until cranberries are soft and begin to pop. Remove cinnamon stick. Spoon into a sterilized pint jar. Let cool and cover. Store in the refrigerator for up to 1 month.
Prosciutto Ricotta
- Whip together ricotta, olive oil, and honey in a food processor or with a hand mixer until smooth. Season to taste with salt and pepper.
- Top baguette slices with whipped ricotta, dollop on cranberry jam, top with prosciutto slices and pickled cranberries, and garnish with fresh thyme leaves.
Nutrition
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