Cranberry Sauce Ricotta Toast

Cranberry sauce with whipped ricotta toast because I am team cranberry! Well, not all kinds of cranberry, but this kind of cranberry sauce. The kind of cranberry sauce that is basically a jam or a preserve, the kind that you could smother onto bread or crackers with maybe a sharp cheese or this whipped ricotta.

Serve this for an appetizer, or even better make the day after Thanksgiving with your leftover cranberry sauce. Or do like Ross from Friends and make an epic turkey sandwich with this sauce. And if by chance you have just a little bit of the cranberry sauce left, whip it into some cream cheese for a really great bagel.

And let’s talk a second about this whipped ricotta. It is very simple and fast to make, and not only works so perfect with this sweet and tangy cranberry sauce, but it is also delicious eaten with roasted vegetables. So if by chance I haven’t sold you on making cranberry sauce this year, you should 100% make whipped ricotta.

Cranberry Sauce Ricotta Toast
Serves 6

INGREDIENTS
Cranberry Sauce:
2 wide strips orange zest, removed with a vegetable peeler
1 cinnamon stick or 1/4 teaspoon ground cinnamon
Pinch of kosher salt
12 ounces fresh cranberries
1 cup granulated sugar
1 cup pomegranate juice

Whipped Ricotta:
1 1/2 cups fresh ricotta
Pinch of kosher salt
Several grinds of black pepper
1/4 cup olive oil

Sourdough bread or bread // cracker of your choice, sliced
Olive oil

STEPS 
In a small saucepan, combine the orange zest, cinnamon, salt, cranberries, sugar and pomegranate juice. Bring to a boil, and stir often to scrape the bottom. Adjust heat to control a constant boil for 10-15 minutes until thick and jammy. Cover the pot with a lid, remove from the heat, and allow too cool. You can speed up the cooling process by scraping the cranberry sauce into a glass container and placing in the refrigerator. 

Preheat your broiler. Arrange sliced bread onto a baking sheet, drizzle with olive oil and broil for 2-4 minutes until golden and crisp. Remove from the oven and place onto a serving board. 

In your food process fitted with a blade, add the fresh ricotta, pinch of kosher salt, and several grinds of fresh pepper. Turn on the machine and combine, begin to slowly drizzle the olive oil until well combined and the ricotta looks nice and whipped. 

To serve, spread the toasted bread with whipped ricotta and top with the cooled cranberry sauce. Give the toast several grinds of fresh pepper and serve. 

Make ahead: The cranberry sauce can be made several days in advance, stored in the refrigerator. As well the whipped ricotta can be made 1-2 days in advance, stored in the refrigerator.