First Up
03:40
First Up
Brussels Sprout Crostini 03:40
Giada tops crostini with creamy ricotta and charred Brussels sprouts.
Now Playing
02:42
Now Playing
All About Brussels Sprouts 02:42
A video guide to selecting, preparing, storing and using Brussels sprouts.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- 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)
Directions
- 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.
My Private Notes
Show:
Giada's Holiday Handbook
Episode:
Friendsgiving Party
Categories:
More from:
