Marukan Cranberry Prosciutto Ricotta Crostini

INSTRUCTIONS

Cranberry Jam Instructions:

Place cranberries in a small food processor and chop. Add to a saucepan with the sugar, orange juice, and water. Bring to a boil over medium heat. Lower heat and simmer for 12 minutes or until thickened to a jam-like consistency. Spoon into a lidded jar, let cool, cover, and refrigerate for up to 2 weeks. 

Pickled Cranberries Instructions:

Combine all ingredients in a medium saucepan, bring to a boil and let boil for 5-7 minutes or until cranberries are soft and begin to pop. Remove cinnamon stick. Spoon into a sterilized pint jar. Let cool and cover. Store in the refrigerator for up to 1 month.

Assembly Instructions:

Whip together ricotta, olive oil, and honey in a food processor or with a hand mixer until smooth. Season to taste with salt and pepper. 

Top baguette slices with whipped ricotta, dollop on cranberry jam, top with prosciutto slices and pickled cranberries, and garnish with fresh thyme leaves.