Brussels Sprout, Cranberry, and Ricotta Crostini
Servings Prep Time
20servings 30minutes
Servings Prep Time
20servings 30minutes
Ingredients
  • 1 baguette
  • 1quart Brussels sprouts
  • 1/2cup Dried cranberries
  • 1/2cup extra virgin olive oil
  • 1teaspoon Salt
  • 1/3cup pine nuts
  • 1 1/2cups ricotta cheese
  • 1/2teaspoon crushed red pepper
Instructions
  1. Preheat oven to 425°F
  2. 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.
  3. 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.
  4. 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 tsp. 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!
Recipe Notes

Recipe by: Beth Carlton, Zachary DeSimone, Megan Mirgorodsky