Gluten-free Cranberry Prosciutto Ricotta Crostini
Updated Mar 04, 2026, Published Nov 29, 2024
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Sweet, Savory, and Gluten-Free Bites for Your Holiday Appetizer Table
Cranberry Prosciutto Ricotta Crostini is a festive and flavorful appetizer that’s perfect for holiday gatherings. With creamy ricotta, tangy cranberries, and salty prosciutto on crispy gluten-free crostini, this bite-size treat brings together sweet, savory, and bright flavors. Whether you’re planning a Christmas party, Thanksgiving spread, or seasonal cocktail hour, these crostini are a crowd-pleasing start to any holiday meal.
This recipe feels elegant and special, yet it’s easy to make ahead and serve when guests arrive. The layers of texture and taste make every bite exciting, and you’ll love how the cranberry toppings balance the creamy ricotta base.
Table of Contents
Why This Makes a Great Holiday Appetizer
This crostini recipe shines during the holidays because it pairs sweet, tart cranberries with creamy cheese and savory prosciutto. The vibrant colors also make it look beautiful on a festive table. Plus, you can prepare key components ahead of time, so hosting feels easier and more relaxed.
Here’s what makes it memorable:
- Tangy cranberry jam and pickled cranberries
- Whipped ricotta with honey for smooth creaminess
- Thin slices of prosciutto for a salty, rich contrast
- Toasted gluten-free baguette slices for crunch
What You’ll Need:
Cranberry Jam
- 1 cup fresh cranberries
- ⅓ cup sugar
- ¼ cup orange juice
- ¼ cup water
Pickled Cranberries
- 8 ounces fresh cranberries
- ¾ cup seasoned rice vinegar
- ⅔ cup sugar
- ⅓ cup water
- 1 cinnamon stick
- ¼ teaspoon ground cloves
Prosciutto Ricotta Topping
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper
- Gluten-free baguette slices, toasted
- 4 ounces thinly sliced prosciutto
- Fresh thyme leaves for garnish
How to Make It
1. Make the Cranberry Jam
Start by chopping the cranberries in a food processor. Transfer them to a saucepan with sugar, orange juice, and water. Bring the mixture to a boil over medium heat, then reduce heat and simmer about 12 minutes until it thickens to a jam-like consistency. Let it cool, then cover and refrigerate if you’re making it ahead.
2. Prepare the Pickled Cranberries
In another saucepan, combine fresh cranberries with seasoned rice vinegar, sugar, water, cinnamon stick, and cloves. Bring to a boil and let it cook for 5–7 minutes until the cranberries soften and begin to pop. Remove the cinnamon stick, spoon the cranberries into a jar, and let them cool. Cover and refrigerate until ready to assemble.
3. Whip the Ricotta
In a food processor or with a hand mixer, whip ricotta, olive oil, and honey until smooth. Season with salt and pepper to taste. This whipped ricotta becomes a creamy base for your crostini.
4. Assemble the Crostini
Lay out the toasted gluten-free baguette slices. Spread each with whipped ricotta, add a dollop of cranberry jam, then layer with prosciutto and a few pickled cranberries. Finish with fresh thyme leaves for a pop of color and herbaceous aroma.
Tips for Best Results
- Toast the baguette slices until they’re crisp to hold up against the toppings
- Make cranberry jam and pickled cranberries a day ahead to boost flavor
- Adjust honey in the ricotta to taste, depending on how sweet you like it
- Use fresh thyme or another herb you enjoy for garnish
The Last Bite
These cranberry prosciutto ricotta crostini make a delicious and stylish addition to any holiday appetizer lineup. They offer layers of flavor and texture that guests will love, and they’re easy to prepare ahead of time. Whether you’re hosting a festive dinner or a casual get-together, this recipe delivers a holiday crowd-pleaser that feels both elegant and effortless.
For more recipes featuring Marukan’s premium products, check out:
Japanese Chicken Rolls (Chicken Yawata-Maki)
Cod with Roasted Heirloom Tomatoes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
