Every Thanksgiving table needs one appetizer that looks fancy, tastes incredible and takes almost no effort while the turkey is in the oven. These whipped ricotta crostini are exactly that. A crostini is simply a small slice of toasted bread with a topping, and this version layers cloud-like whipped ricotta, delicate prosciutto and a spoonful of cranberry sauce into one perfect bite: creamy, salty, sweet and tart at the same time.
They take 25 minutes from start to finish, most of the components can be prepared ahead, and the red-and-white colors look beautiful on a holiday table. Make a double batch. The first tray never survives until dinner.
Why You’ll Love This Recipe
- Ready in 25 minutes: the baguette toasts while you whip the ricotta. No complicated steps, no special equipment.
- The perfect flavor balance: creamy ricotta, salty prosciutto, sweet honey and tart cranberry in every bite.
- Make-ahead friendly: whip the ricotta and toast the bread hours in advance, then assemble in five minutes when guests arrive.
- Two holidays in one: the cranberry makes it a natural fit for Thanksgiving, and it works just as well for Christmas and New Year’s Eve.
- Easy to customize: swap the prosciutto, change the topping, or make a vegetarian tray in seconds (see the variations below).
Ingredients
- 1 baguette, cut into 24 slices about 1/2 inch thick
- 2 tablespoons olive oil
- 15 oz (425 g) whole milk ricotta
- 1 teaspoon lemon zest, plus more for serving
- 1 tablespoon honey, plus more for drizzling
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 4 oz (115 g) prosciutto, torn into small pieces
- 1 cup whole berry cranberry sauce, homemade or canned
- 1 tablespoon fresh thyme leaves
- 1 teaspoon orange zest (optional)
- Flaky sea salt, for finishing
Equipment
- Baking sheet
- Food processor or hand mixer
- Small bowl
- Spoon or small offset spatula
Instructions
- Toast the baguette. Heat the oven to 400 °F (200 °C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil and bake for 8 to 10 minutes, until golden and crisp at the edges. Let them cool completely so the ricotta does not melt.
- Whip the ricotta. Add the ricotta, lemon zest, honey, fine salt and black pepper to a food processor. Blend for 1 to 2 minutes, until completely smooth, pale and fluffy. A hand mixer works too; whisk for about 3 minutes.
- Taste and adjust. The whipped ricotta should taste bright and lightly sweet. Add a pinch more salt or lemon zest if needed.
- Assemble. Spread about 1 tablespoon of whipped ricotta on each cooled toast. Top with a small folded piece of prosciutto and a teaspoon of cranberry sauce.
- Finish and serve. Scatter the thyme leaves and orange zest over the tray, finish with a tiny drizzle of honey and a pinch of flaky sea salt. Serve immediately.
Tips for the Best Crostini
- Use whole milk ricotta. Low-fat ricotta is watery and will never whip up fluffy. If your ricotta looks wet, drain it in a fine mesh strainer for 20 minutes first.
- Cool toasts only. Warm bread melts the ricotta and turns the topping runny. Room temperature toasts keep every layer distinct.
- Fold the prosciutto. Small loose folds look elegant and give a better texture than flat slices.
Love ricotta as much as we do? Our Beef Stuffed Shells with Creamy Ricotta Filling use the same creamy filling in a cozy baked dinner.
Variations
- Vegetarian: skip the prosciutto and add a roasted walnut or a few pomegranate seeds on each crostini.
- Fig and prosciutto: replace the cranberry sauce with fig jam for a Christmas version.
- Goat cheese: replace half of the ricotta with soft goat cheese for a tangier spread.
- Spicy honey: finish with hot honey instead of regular honey for a gentle kick.
Make Ahead and Serving
Whip the ricotta up to 2 days ahead and keep it covered in the refrigerator. Toast the baguette slices the morning of serving and store them in an airtight container at room temperature. Assemble everything at most 1 hour before serving so the toasts stay crisp.
Building a full holiday starter spread? These crostini pair beautifully with our Mardi Gras Deviled Eggs for Party and a warm tray of Maple Chicken Bacon Sliders.
Storage
Assembled crostini do not store well; the bread softens within a few hours. Store the components separately instead: whipped ricotta keeps 3 days in the refrigerator, and plain toasted baguette slices keep 2 days in an airtight container. Re-crisp the toasts for 2 minutes in a hot oven before assembling leftovers.
FAQ
Can I make whipped ricotta crostini ahead of time?
Yes, in parts. Whip the ricotta up to 2 days ahead and toast the bread the same morning. Assemble at most 1 hour before serving so the toasts stay crisp.
Can I use homemade cranberry sauce instead of canned?
Absolutely. Whole berry cranberry sauce, homemade or canned, both work. Just make sure it is thick and not too runny; drain off excess liquid if needed.
What can I use instead of prosciutto?
Thinly sliced salami, smoked salmon or crispy pancetta all work. For a vegetarian tray, roasted walnuts or pomegranate seeds give the same contrast.
How do I keep crostini from getting soggy?
Toast the bread until properly crisp, let it cool fully before topping, and assemble as close to serving time as possible.
Can I make these gluten-free?
Yes. Use a gluten-free baguette and toast it the same way. The topping stays exactly the same.
Whipped Ricotta Crostini with Prosciutto and Cranberry
Ingredients
Equipment
Method
- Toast the baguette. Heat the oven to 400 °F (200 °C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil and bake for 8 to 10 minutes, until golden and crisp at the edges. Let them cool completely so the ricotta does not melt.
- Whip the ricotta. Add the ricotta, lemon zest, honey, fine salt and black pepper to a food processor. Blend for 1 to 2 minutes, until completely smooth, pale and fluffy. A hand mixer works too; whisk for about 3 minutes.
- Taste and adjust. The whipped ricotta should taste bright and lightly sweet. Add a pinch more salt or lemon zest if needed.
- Assemble. Spread about 1 tablespoon of whipped ricotta on each cooled toast. Top with a small folded piece of prosciutto and a teaspoon of cranberry sauce.
- Finish and serve. Scatter the thyme leaves and orange zest over the tray, finish with a tiny drizzle of honey and a pinch of flaky sea salt. Serve immediately.
