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Ricotta Crostini With Cranberry Salsa

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

Print Recipe


  • 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


  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.