Cranberry Ricotta Crostini

The perfect bite to the start of your meal! This little appetizer is sure to set the mood with the creamy ricotta along with sweet and sour cranberries reserve. You’ll be glad you made a little extra too have the next day as breakfast or as a snack!

Serves 4-8

Ingredients:

• 1 Cup Frozen or Fresh Cranberries
• 1 Cup 100% Orange Juice
• 1 Tbsp Rosemary
• 1, small Whole Grain baguette
• ¾ Cup Ricotta

Directions:

1. Preheat the oven to 350^o
2. In a small saucepan, over medium high heat, add the cranberries, orange juice, and rosemary. Bring to a boil.
3. Once at a boil, lower to a light simmer for about 8-10 minutes, until the cranberries all pop. You may need to smash them with the back of a wooden spoon. Allow the mixture to reduce down until it forms a jam-like consistency.
4. Meanwhile, cut your baguette into small pieces (squares or rounds), and place on a baking sheet. Once the oven is heated, add the bread and allow to toast (or broil) for 5 minutes, checking in to ensure it doesn’t burn.
5. Once toasted, remove from the oven and place on a plate, leaving aside to slightly cool.
6. Just before you’re ready to eat, spread about one tablespoon of ricotta cheese on top of the toast and top it with the cranberry-orange reserve. Place on a plate and enjoy with yours truly.