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

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

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.