Crostini with ricotta and Brussels sprouts
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
The highlight of this appetizer is the deep-fried Brussels sprouts. You can fry them ahead of time if you're expecting guests, and assemble the crostini just before serving. Serve the fried sprouts on crispy baguette toast, spread with ricotta, and sprinkle with grated Parmesan cheese. Be sure to season the crostini generously with salt for a richer flavor, and a splash of red wine vinegar will add even more depth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 baguette
- 3 cups Brussels sprouts leaves
- 2 tsp dried oregano
- 3 tbsp. l. olive oil
We recommend
Recipe:
Combine 3 tablespoons olive oil, 2 teaspoons dried oregano, and a pinch of salt. Brush 1 sliced baguette with the fragrant olive oil, then toast in the oven at 350°F (175°C) for 6 to 8 minutes. Fry 3 cups of Brussels sprouts, a few at a time, in canola oil preheated to 375°F (190°C) until lightly browned, 30 seconds to 1 minute. Transfer the crispy sprouts to paper towels to drain excess oil and season with salt. Brush the crostini with ricotta, season with salt and pepper, top with the fried Brussels sprouts, and sprinkle with grated Parmesan. Drizzle with red wine vinegar, if desired.
Recipes with similar ingredients: baguette, toasts, Brussels sprouts, ricotta cheese, Parmesan cheese, wine vinegar, oregano
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