Sage Ricotta Crostini with Sugared Cranberries
Serves: 8
Sugared Cranberries
  • ½ cup water
  • 1 cup sugar, divided
  • 1 tsp vanilla extract
  • ¼ lb cranberries
Sage Ricotta Spread
  • ½ cup ricotta cheese
  • 2 tbsp parmesan cheese
  • 2 tsp finely chopped fresh sage
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 loaf French bread, cut diagonally into ¼-inch slices
Day Ahead
  1. Start by making the syrup: Combine the water and ½ cup sugar in a small saucepan. Heat gently over medium heat, stirring constantly, until the sugar is completely dissolved. Do not let it come to a boil. Stir in the vanilla extract and remove from heat. Place the cranberries in a small bowl. Cover with syrup mixture. Use foil to both cover the bowl and press the cranberries gently into the syrup. Chill overnight.
Day of
  1. Drain the cranberries (syrup can be reserved and used to sweeten drinks, if desired). Place the remaining ½ cup sugar in a shallow dish that will allow the cranberries to remain in a single layer. Toss the cranberries with the sugar and then chill for at least 1 hour. Toss again and use as desired.
  2. Preheat oven to 350 degrees. Brush bread slices with olive oil on both sides. Bake for about 10 minutes until crispy.
  3. In a mixing bowl, stir together the ricotta, parmesan, sage, salt and pepper until well combined.
  4. Spread a little of the ricotta mixture on each of the bread slices. Top with 2-3 of the cranberries. Arrange on a platter.
  5. Serve immediately.
Recipe by Maine Course at