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Brussels Sprout, Cranberry, and Ricotta Crostini



  • 1 baguette
  • 1 quart Brussels sprouts
  • 1/2 cup dried cranberries
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/3 cup pine nuts
  • 1 1/2 cups ricotta cheese
  • 1/2 teaspoon crushed red pepper


  • Preheat oven to 425°F
  • Slice the baguette in ½” slices. Chop half the Brussels sprouts in slivered slices. Grate the other half of the Brussels sprouts using a cheese grater, to help give a more variable texture.
  • Put the cranberries into a bowl filled with room temp water, soak for 10 minutes. Put all the chopped Brussels sprouts in a bowl, drizzle with olive oil, and mix the salt in. Mix in the soaked dried cranberries and pine nuts and spread out on a baking sheet. Place baking sheet and bake in the oven for 12 minutes.
  • Place the baguette slices on another sheet pan and brush them with olive oil. Bake the baguette slices for 5 minutes. After cooled for a couple minutes, smear about 1 tbsp. of ricotta cheese on each slice of bread. Place about 1 Tbsp. of the Brussels sprouts mixture on each slice of baguette. Sprinkle with a pinch of crushed red pepper. Plate and enjoy!
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