Cranberry Prosciutto Ricotta Crostini
Servings: 8
Calories: 261kcal
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
Calories: 261kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 114mg | Fiber: 2g | Sugar: 30g | Vitamin A: 185IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 0.4mg