Ricotta Crostini With Cranberry Salsa

This recipe teaches you how to make a simple Cranberry Salsa that combines the sweet-tart flavor of cranberries and dates with the zing of shallots and jalapeño. Use it with dairy-free ricotta and crostini crackers  to make the perfect plant-based appetizer for your guests.


  • 3 cups cranberries
  • 1/2 cup shallots, chopped
  • 4 Medjool dates
  • 1 jalapeño, seeded and chopped
  • Zest and juice of 1 lime
  • Dairy-free ricotta
  • Crostini crackers
  • PREP TIME 25
  • Serves 3-4


  1. Add cranberries, dates, shallots, jalapeño, lime juice, and zest to food processor.  Pulse until coarsely chopped.
  2. Let stand at room temperature for 15 minutes.
  3. Serve with dairy-free ricotta and crostini crackers.