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Recipe courtesy of Giada De Laurentiis

Show: Giada's Holiday Handbook

Episode: Friendsgiving Party

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2 videos | Brussels Sprout Crostini (03:40)

Total:: 45 min
Active:: 45 min

Yield:: 24 crostini

Level:: Intermediate

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Brussels Sprout Crostini (03:40)

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All About Brussels Sprouts (02:42)

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

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.

My Private Notes

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)