Ingredients for 10 servings
- 10 Ounce Bag Frozen Cranberries, Thawed
- ¾ Cup Sugar
- 1 Serrano Pepper, Halved and Seeds Removed
- 1 Baguette, Sliced
- 4 Ounces Cream Cheese, Softened
- 4 Ounces Ricotta Cheese
- ½ Teaspoon Salt
- Fresh Basil, finely diced
Preparation
In a food processor add the cranberries, sugar and Serrano pepper. Pulse the cranberries until the mix is well combined, but still has texture, do not over process. Pour the cranberries into a bowl, cover and refrigerate for 2 hours.
In a bowl add the cream cheese, ricotta and salt. Stir or use a hand mixer until combined. Set aside until preparing appetizers.
Add baguette slices to serving tray and spread the cream cheese and ricotta spread over the baguette. Add 1 Tablespoon of the prepared cranberry spread over the baguette and garnish with a touch of basil.
Do not prepare in advance as the cranberry sauce will seep onto the bread.
