Ricotta Crostini with Brussels Sprouts
Recipe courtesy of Alex Guarnaschelli
Recipe courtesy Alex Guarnaschelli
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.]
- 32 slices French bread, sliced into rounds at an angle
- 3 to 4 tablespoons extra-virgin olive oil, for brushing the bread
- Kosher salt
- 1 tablespoon dried oregano
- 6 cups canola oil, for frying
- 1 cup Brussels sprout leaves
- 1/2 cup ricotta cheese, mixed until smooth
- Cracked black pepper
- 1/4 cup grated Parmesan
- 1 to 2 tablespoons red wine vinegar
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.
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