I made these little appetizers for my Winter Garden Party. I used both regular oranges and red blood oranges, which made for a very colourful topping. Most of the preparation can be done ahead, making these easy to assemble just before serving.

You could use any thyme-infused jelly. Mine came from The Watering Can in Vineland. They sell small-batch jellies, including a very tasty apple thyme jelly. It’s a little on the runny side, so perfect for drizzling.

INGREDIENTS

Makes approximately 20–24 crackers

Whipped ricotta

• 1 cup whole milk ricotta
• 1 tbsp olive oil
• 1 tsp honey
• ½ tsp finely grated lemon zest
• pinch of salt

Thyme-infused jelly (if making your own)

• ¼ cup orange marmalade or mild citrus jelly
• 2–3 sprigs fresh thyme
• 1 tsp water, if needed to thin

To assemble

• 20–24 sturdy crackers
• 1 small orange and 1 small blood orange
• fresh thyme leaves for garnish (optional)

INSTRUCTIONS

1. Make the whipped ricotta. Combine ricotta, olive oil, honey, lemon zest and salt in a small food processor. Blend for 1–2 minutes until smooth and fluffy.
2. Infuse the jelly (if making your own). Warm the marmalade or jelly gently in a small saucepan with the thyme sprigs. Add a teaspoon of water if needed. Let steep over very low heat for 5 minutes, then remove from the heat and cool. Remove the thyme sprigs.
3. Prepare the citrus. Using a very sharp knife, cut away the peel and white pith from the outside of each orange, cutting just into the flesh to remove all the outer membrane. Separate the orange into wedges, then carefully cut along the inner membrane seam of each wedge. The remaining membrane on the side of each wedge should peel away easily, leaving just the fruit. Cut into small, thin pieces and pat dry.
4. Assemble. Spread a small amount of whipped ricotta onto each cracker. Add a piece or two of citrus and drizzle with thyme-infused jelly. Garnish with a few fresh thyme leaves, if desired.

MAKE AHEAD

The whipped ricotta and thyme-infused jelly can be prepared a day ahead and refrigerated separately. Prepare the citrus earlier in the day and keep chilled in a sealed container.

Assemble the crackers shortly before serving to keep them crisp.