Step 1

Add the cranberries, brown sugar, water, cinnamon sticks, star anise, fennel seeds, lemon zest, lemon juice, and a pinch of salt to a 2qt saucepan over medium-high heat. Bring to a boil. Stir well and boil for 3 minutes. Reduce the heat to low and simmer for about 10 minutes or so, stirring occasionally, until the mixture is jam-like. Turn off the heat and let cool.

Step 2

Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Once hot, work in batches to toast the bread, about 1 minute per side, adding more olive oil as needed. Watch the heat and adjust if needed. Transfer the bread to a sheet pan and season with a pinch of salt.

Step 3

Combine the ricotta cheese, honey, sage, and 1 tablespoon of olive oil in a mixing bowl. Whisk until smooth. Season with salt and freshly cracked black pepper to taste.

Step 4

Spread the ricotta onto the toast. Dollop the cranberry jam and arrange the prosciutto over top. Finish with a drizzle of olive oil, more black pepper, and a pinch of lemon zest.