Name: Ricotta Crostini with Brussels Sprouts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 crostini
Ingredients: 24 slices French bread, cut on an angle; 3 to 4 tablespoons extra-virgin olive oil, for the bread; Kosher salt; 1 tablespoon dried oregano; 6 cups canola oil, for frying; 2 cups Brussels sprout leaves; 1/2 cup ricotta cheese, mixed until smooth; Cracked black pepper; 1/4 cup grated Parmesan cheese; 1 to 2 tablespoons red wine vinegar

Directions

Preheat the oven to 350 degrees F. In a large bowl, toss the bread slices with the olive oil, a sprinkle of salt and the oregano. Arrange in a single layer on a baking sheet. Place the tray in the oven and bake until the bread is golden brown, 6 to 8 minutes. Set aside.
Heat the canola oil in a large pot until a deep-fry thermometer registers 375 degrees F. Line a baking sheet with a kitchen towel to drain the leaves as they come out of the oil. Carefully fry the Brussels sprout leaves in small batches until they become light brown, about 20 seconds. Using a slotted spoon, transfer them to the kitchen towel. Season with salt immediately.
Assemble the crostini: Spread 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.

Photograph by Kate Sears

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