Charred Brussels Sprout Crostini

By dyannucci

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)
• 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)

Details

Servings 1
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

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.