I love this because you can do most of it ahead of time and just finish them at the last minute. They won't crowd your stove either. By Brussels sprout "leaves", I mean peeling off the layers of leaves from the Brussels sprouts and using them as garnish. You can braise the remaining "hearts" as a side dish as well.
Recipe courtesy of Alex Guarnaschelli
Ricotta Crostini with Brussels Sprouts
Total:
30 min
Active:
20 min
Yield:
32 pieces
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
32 pieces
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. 

Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano. Toss to blend and arrange them in a single layer on a baking sheet. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. In a large pot, heat the oil to 375 degrees F. Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown. Transfer them to the kitchen towel. Season with salt immediately. 

Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar. Serve immediately.

IDEAS YOU'LL LOVE

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Limoncello Ricotta Cheesecake

Recipe courtesy of Ina Garten

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Fresh Ricotta Crostini

Recipe courtesy of Debi Mazar|Gabriele Corcos

Pea and Ricotta Crostini

Recipe courtesy of Jonathan Waxman

Ricotta-Brussels Sprouts Crostini

Recipe courtesy of Alex Guarnaschelli

Grilled Eggplant and Ricotta Crostini

Recipe courtesy of Anne Burrell

Snow Pea and Ricotta Crostini

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking