Skip to main content
search
Recipes

Ricotta Crostini With Cranberry Salsa

By November 20, 2016April 30th, 2021No Comments
pinterest pinterest icon print print icon

Ricotta Crostini With Cranberry Salsa

A flavorful combination of sweet-tart cranberries and dates with the zing of shallots and jalapeño.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 1x
Print Recipe
Scale

Ingredients

  • 3 cups cranberries, fresh
  • 4 Medjool dates
  • 1/2 cup shallots, chopped
  • 1 tbsp jalapeño, seeded, chopped (more or less, to taste)
  • 1 lime, juiced, zested
  • Dairy-Free Ricotta
  • Crostini crackers

Instructions

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

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.