Thinly sliced Brussels sprouts dressed in a slightly sweet and tart dressing on top of ricotta make up this tasty Brussels sprouts crostini. A festive and healthy appetizer that is easy to make and just perfect for entertaining.
It’s secret recipe club once again,and I’m sorry to say it’s also the last one. Even though I’m somewhat of a newbie to the Secret Recipe Club, I had fun over the past year participating. Not only have I discovered some new and amazing blogs, I’ve also found some really delicious recipes. This month I was assigned to Lauren over at Sew You Can Think you Can Cook. If all of her recipes are like the one that I chose this month, I would say most definitely yes, she can cook. Lauren lives with her husband and two sons just outside of Los Angeles. She left her job as an aerospace engineer to stay home with her sons, and she has aspirations of being a caterer some day.
Aside from these yummy bites of goodness that I’m sharing today, Lauren has some tasty and interesting sounding recipes on her blog, like the Fritata with Jalapeno Pesto , Coconut Shrimp with Bloody Mary Dip and Smoked Sausage and Brussels Sprouts Soup. Although I think you have to be a lover of Brussels sprouts for the soup, but it sounds very intriguing to me.
Back to the recipe. . . Brussels sprouts are one of my favorite vegetables so when I saw this recipe for the Brussels sprouts crostini it was calling out to me and I’m glad I chose it. It makes such a pretty presentation and it’s super easy to make. I will be serving these a lot this year. I followed Lauren’s recipe with a few tweaks – I used maple syrup in place of sugar and left the olive oil out of the ricotta. Her recipe is right is here .
- ¼ cup red wine vinegar
- ⅛ cup maple syrup
- ⅓ cu[ dried cranberries
- 1 pound Brussels sprouts, thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon red pepper flakes
- ½ cup ricotta cheese
- 4 oz pancetta, cooked and crumbled
- 6 slices of thinly sliced Italian sandwich bread or 24 crostini
- In a small saucepan over medium heat combine the vinegar and syrup.
- Bring to a simmer and cook until the sugar is dissolved. Remove from the heat and add the cranberries. Allow the dressing to sit for at least 10 minutes.
- Preheat the broiler.
- Toss the sliced Brussels sprouts with 2 tbsp olive oil, salt, and red pepper flakes. Place on a rimmed baking sheet and broil for 6 minutes, stirring halfway through.
- Transfer Brussels sprouts to a bowl and toss with the dressing from Step 1 and set aside.
- Assemble crostini by spooning 1 teaspoon of ricotta on the bread and topping with crumbled pancetta and the Brussels sprouts.
- *This recipe is modified from Giada at http://www.foodnetwork.com/recipes/giada-de-laurentiis/charred-brussels-sprout-crostini.html*