Ricotta-Brussels Sprouts Crostini

Directions

Mix 3 tablespoons olive oil, 2 teaspoons dried oregano and a pinch of salt. Brush on 1 sliced baguette, then toast in a 350 degrees F oven, 6 to 8 minutes. Working in batches, deep-fry 3 cups Brussels sprout leaves in 375 degrees F canola oil until light brown, 30 seconds to 1 minute. Drain on paper towels and season with salt. Spread the crostini with ricotta, season with salt and pepper and top with the fried Brussels sprout leaves and shredded parmesan. Sprinkle with red wine vinegar, if desired.

Photograph by Levi Brown

Recipe courtesy of Alex Guarnaschelli for Food Network Magazine

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LOVED! I also did exactly what reviewer Samuel T. said below...instead of red wine vinegar, I used a balsamic reduction/glaze over the top. I love the combo of balsamic and Brussels spouts. I also added a tiny bit of crushed red pepper flakes to each crostini for a but of a kick. Those fried Brussels sprouts leaves are ridiculously addicting. Would make again.

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