Recipe courtesy of Giada De Laurentiis

Charred Brussels Sprout Crostini

Name: Charred Brussels Sprout Crostini
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 crostini
Ingredients: 1/4 cup sugar; 1/4 cup Champagne vinegar; 1/3 cup dried cranberries; 1 pound Brussels sprouts, sliced into thin rounds; 1/4 cup extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon red pepper flakes; 1 1/4 cups ricotta; 1/3 cup pine nuts, toasted; 24 crostini (see Cook's Note)

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Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 24 crostini

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Ingredients

1/4 cup sugar

1/4 cup Champagne vinegar

1/3 cup dried cranberries

1 pound Brussels sprouts, sliced into thin rounds

1/4 cup extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon red pepper flakes

1 1/4 cups ricotta

1/3 cup pine nuts, toasted

24 crostini (see Cook's Note)

Directions

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Watch how to make this recipe.

Preheat the broiler to high.
Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to plump the cranberries.
Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

Cook’s Note

To make the crostini, brush twenty-four 1/4-inch-thick baguette slices with 1/4 cup extra-virgin olive oil, and sprinkle with a 1/4 teaspoon salt. Bake in a 400-degree oven for about 5 minutes, rotating halfway through.