Savory Cranberry Ricotta Toast with Prosciutto and Fresh Sage: The Perfect Holiday Appetizer
Try this Savory Cranberry Ricotta Toast with Prosciutto and Fresh Sage for the perfect holiday appetizer or snack.
Ingredients
Scale
- 12 ozfresh cranberries
- ½ cuplight brown sugar
- ¼ cupwater
- 2cinnamon sticks
- 1star anise pod
- ½ tspfennel seeds
- 1 tsplemon zest (plus more for topping)
- 2 tbsplemon juice
- Kosher salt, to taste
- Olive oil, for toasting
- 8slices crusty bread (such as sourdough or Italian), ¾-inch thick
- 1 cupwhole milk ricotta cheese
- 1 tbsphoney
- 1 tbspfresh sage, chopped
- Freshly cracked black pepper, to taste
- 4 ozthinly sliced prosciutto
Instructions
- In a 2-quart saucepan, combine the cranberries, brown sugar, water, cinnamon sticks, star anise, fennel seeds, lemon zest, lemon juice, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Stir and boil for 3 minutes. Reduce the heat and let it simmer for 10 minutes, stirring occasionally until it thickens to a jam-like consistency. Remove from heat and allow to cool.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom generously. Toast the bread slices in batches, cooking each side for about 1 minute or until golden. Adjust the heat as necessary to avoid burning. Once toasted, transfer the bread to a sheet pan and lightly season with salt.
- In a mixing bowl, combine the ricotta cheese, honey, chopped sage, and 1 tablespoon of olive oil. Whisk until smooth and creamy. Season with salt and freshly cracked black pepper to taste.
- Spread the ricotta mixture evenly onto each toasted bread slice. Top with a dollop of cranberry jam and layer the prosciutto over it. Finish with a drizzle of olive oil, additional black pepper, and a sprinkle of lemon zest.
- Details:
- This savory-sweet toast combines the richness of ricotta cheese, the tartness of homemade cranberry jam, and the saltiness of prosciutto, creating a perfect bite. Ideal for a holiday appetizer, brunch, or snack.