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holiday crostini recipe

Cranberry and Whipped Ricotta Crostini

This cranberry and whipped ricotta crostini is a festive, plant-based appetizer featuring crispy baguette slices topped with creamy cashew ricotta and tangy homemade cranberry sauce. Perfect for holidays or feeding crowds, it offers a beautiful balance of sweet, tart, and savoury flavours in every bite. Best of all, it comes together in under 30 minutes and you can even prepare cranberry sauce and cashew ricotta a day ahead.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American, Italian
Servings 10 servings
Calories 212.1 kcal

Ingredients
  

  • 1 French baguette

Cashew Ricotta

  • 1.5 cups of cashews
  • ¾ cup plant soy milk
  • Juice of ½ a Lemon
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp Nooch
  • ¼ tsp oregano
  • Pinch of salt

Cranberry Sauce

  • 12 oz fresh or frozen cranberries
  • ⅓ cup maple syrup
  • ¼ cup water
  • Zest & juice of 1 orange
  • ¼ tsp cinnamon
  • Fresh rosemary or thyme for garnish

Instructions
 

  • Set your oven to broil.
  • Slice your baguette diagonally, lay the slices on a lined baking tray, and drizzle with olive oil.
  • Broil for 3-4 minutes, until golden, watching closely as they can burn very quickly.
  • Start on your cranberry sauce. Add your cranberries, maple syrup, and water to a small pot and cook over medium heat for 5-7 minutes until the cranberries begin to pop. Then add orange juice, zest, and cinnamon and mix to combine.
  • Make your cashew ricotta by blending all of the ingredients in a high speed blender until smooth. Add more lemon juice to taste, or plant milk to thin it out.
  • If you do not have a high speed blender it would be best to soak your cashews to get a creamy result. Soak in boiling water for 15 minutes or room temp water for at least 2 hours. Just ensure to use less plant milk to account for the extra liquid.
  • Transfer your ricotta to a small plastic zip-lock bag and cut a tiny section off the tip of the bag.
  • Assemble your crostinis, using the plastic bag to make a zig-zag pattern of ricotta over each crostini slice.
  • Add 1 tsp of cranberry sauce on top and garnish with some fresh rosemary or other fresh herbs.

Nutrition

Serving: 1servingCalories: 212.1kcalCarbohydrates: 25.1gProtein: 5.8gFat: 10.9gSaturated Fat: 1.8gPolyunsaturated Fat: 1.88gMonounsaturated Fat: 6.17gSodium: 87.9mgPotassium: 222.8mgFiber: 2.6gSugar: 9.8gVitamin A: 12.59IUVitamin C: 8.45mgCalcium: 42.8mgIron: 1.8mg
Keyword 20 minute meal, dairy free ricotta crostini, easy vegan recipe, vegan appetizer, whipped ricotta crostini
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