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overhead image of a slate board topped with a bowl of whipped ricotta and toasted crostini. A plate with mini toasts topped with ricotta and curd off to the side

Whipped Herbed Ricotta Crostini with Cranberry Curd

  • Author: Zestful Kitchen
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 24 crostini (12 servings) 1x


Sweet-tart Cranberry Curd pairs perfectly with smooth, salty herbed ricotta. Slathered on a toasted crostini and topped with winter herbs, these sweet and savory bites are perfect for any occasion.


  • 1 (15 ounce) container ricotta (1¾ cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh thyme, plus more for serving
  • 1 teaspoon chopped fresh sage, plus more for serving
  • ½ teaspoon minced lemon zest
  • Fresh ground black pepper, to taste
  • 1 French baguette, cut into ¾-inch slices
  • 12 tablespoons extra-virgin olive oil
  • 1 recipe Naturally Sweetened Cranberry Curd


Process ricotta and salt in a food processor until smooth and fluffy, about 1 minute. Add thyme, sage, zest, and pepper and process to combine. Transfer to a serving dish and sprinkle with additional thyme and sage.

Heat broiler to high with rack set 6 inches from element. Brush both sides of baguette slices with olive oil, arrange in a single layer on a baking sheet, season with salt and pepper and broil crostini until toasted, 1–2 minutes each side.

Arrange crostini on a serving platter with whipped ricotta and cranberry curd.

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