Blood Orange Marmalade Crostini - NBC New York

Blood Orange Marmalade Crostini



    Blood Orange Ricotta Crostini

    (Published Tuesday, Dec. 29, 2015)

    3 blood oranges
    1 lemon (preferably meyer lemon)
    2 cups fresh cranberries
    2 ½ cups sugar
    1 cup water
    1 cup pomegranate juice

    1 baguette, sliced into about ¼ in slices
    olive oil for brushing
    ¾ cup fresh ricotta
    ½ cup chopped pistachios
    honey for drizzling
    Wash rinds of oranges and lemons well.  Slice thin and cut slices into quarters.
    In a medium saucepan, cook oranges, lemon, cranberries, sugar, water, and pomegranate juice over medium – med high heat. Cook  for 30 minutes stirring every so often. Allow to cool. You will definitely have leftover marmalade for toast or biscuits. I’ve even cooked it into a sauce for pork. Its really yummy.
    Preheat oven to 375.
    Brush baguette slices with olive oil and season with a little salt.  Toast in 375 degree oven for 5-7 minutes or until just slightly browned.
    To serve: Top each baguette with some fresh ricotta. Dollop with some blood orange marmalade. Sprinkle with pistachios and drizzle with honey.