Go Back
–+ servings

RICOTTA CRANBERRY Cocktail Bites (with Toasted Walnuts & Honey Drizzle)

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Baking time 35 minutes
Total Time 1 hour
Course Snack
Servings 20 -24 Bites

Ingredients
  

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • Sea Salt
  • 1 tbsp ground cinnamon
  • 1 cup ricotta cheese, reduced calorie if possible
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp ground nutmeg
  • 1 tbsp honey

For serving:

  • ½ cup – 3/4 cup walnuts, toasted & roughly chopped
  • ½ cup (or to taste), dried cranberries, no added sugar
  • Light drizzle of honey

Instructions
 

  • Pre-heat oven to 400-degrees.
  • Slice sweet potatoes into 1/3″ thick rounds. Place then on a non-stick baking sheet. Spray & season both sides with a touch of salt & sprinkling of cinnamon.
  • Roast for about 20-minutes, flip and roast for another 15-minutes or until they are fork tender.
  • Remove from oven, keeping rounds on the sheet. Turn oven to Broil.

Meanwhile, Toast Walnuts & Make Ricotta Mixture:

  • Place walnuts into a non-stick frying pan over low-heat. Allow them to toast, shaking & giving an occasional stir. Don’t burn your nuts. They’ll turn quickly from toasted to burnt – so keep an eye on them.
  • Transfer the toasted nuts to a chopping board, give them a rough chop and set aside.
  • Ricotta: In a medium mixing bowl, stir together Ricotta, basil, oregano, salt, nutmeg & honey. Taste & adjust seasonings as you wish.

Assemble

  • Top each round (still on the baking sheet) with a dollop of the Ricotta mixture.
  • Place back into the oven & broil for a couple minutes – or until cheese is slightly golden.
  • Move Bites to a pretty serving dish. Top each with walnuts & cranberries. Drizzle lightly with honey. Enjoy!

Notes

Want something Festively-Sweet instead? Try my Sugar-Free, Gluten-Free, Orange-Cranberry Cheesecake Squares or NO-Bake Vegan Pumpkin-Pie Pudding.
Tried this recipe?Let us know how it was!