Crostini with Baked Brussels Sprouts
by Editorial Staff
Crostini is an Italian snack made from slices of crispy bread with all kinds of matching toppings. Try crostini with ricotta and baked Brussels sprouts in cranberry syrup. Toast the baguette slices in the oven, brush them with the ricotta-olive oil mixture, and top with the cabbage. It is better to fry Brussels sprouts in the oven in the grill mode at a high temperature for no longer than 6 minutes, and then it will acquire a richer taste and become softer, while retaining its bright color, only in places covered with a crispy golden crust. Remember to stir the cabbage while baking.
Cook: 45 minutes
Servings: 24
Ingredients
- 24 crostini
- 1/4 Art. sugar
- 1/4 Art. champagne vinegar
- 1/3 Art. dried cranberries
- 450 gr. Brussels sprouts, sliced into thin circles
- 1/4 Art. olive oil
- 1 teaspoon salt
- 0.5 teaspoon red pepper flakes
- 1 and 1/4 Art. ricotta
- 1/3 Art. toasted pine nuts
Directions
- Preheat oven on grill setting.
- In a small saucepan, combine the sugar and vinegar. Bring to a boil over medium heat and cook until the sugar is completely dissolved and the mixture begins to thicken slightly for 3 minutes.
- Remove from heat and stir in dried cranberries. Leave for 10 minutes to swell the cranberries. Meanwhile, on a rimmed baking sheet, combine chopped Brussels sprouts, 2 tbsp olive oil, 3/4 teaspoon. salt and red pepper flakes. Mix well.
- Roast in the oven for 6 minutes, stirring and turning the baking sheet upside down until the vegetables are evenly browned. Transfer the cabbage to a medium bowl and, while hot, stir in the cranberry mixture. Set aside 5 minutes to blend the flavors.
- In a small bowl, combine the ricotta with the remaining 2 tbsp olive oil and 1/4 teaspoon. salt. Using a small pastry spatula, apply the ricotta mixture to the crostini.
- Place a spoonful of Brussels sprouts and cranberries on top of each slice and sprinkle with a few pine nuts.
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