Ricotta Crostini With Cranberry Salsa

BY Rosane Oliveira, DVM, PhD

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.

Ingredients

  • 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
  • COOK TIME 0
  • Serves 3-4

Directions

  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.