Name: Honey-Glazed Brussels and Ricotta Crostini
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias; 3 tablespoons extra-virgin olive oil; 12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end); Kosher salt and freshly ground black pepper; 1/4 cup balsamic vinegar; 2 tablespoons honey; Pinch red pepper flakes; 1 tablespoon unsalted butter; 1 teaspoon freshly grated lemon zest; 3/4 cup fresh whole-milk ricotta (about 5 ounces); 1/3 cup coarsely chopped pistachios; 1/3 cup fresh Italian parsley leaves

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.
When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point.
To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.

Honey-Glazed Brussels and Ricotta Crostini

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