Crostini with Roasted Brussels Sprouts
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Crostini are an Italian appetizer made with slices of crusty bread and a variety of flavor-coordinated toppings. Try crostini with ricotta and baked Brussels sprouts in cranberry syrup. Toast baguette slices in the oven, brush them with a ricotta-olive oil mixture, and top with the sprouts. Grill the Brussels sprouts at high heat for no more than 6 minutes; this will give them a richer flavor and tenderness, while maintaining their vibrant color and just a hint of golden brown in spots. Be sure to stir the sprouts while baking.
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:
- 24 crostini
- 1/4 cup sugar
- 1/4 cup champagne vinegar
- 1/3 cup dried cranberries
- 450 g Brussels sprouts, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon of salt
- 0.5 tsp red pepper flakes
- 1 and 1/4 cups ricotta
- 1/3 cup toasted pine nuts
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Recipes with similar ingredients: Brussels sprouts, ricotta cheese, pine nuts, red pepper flakes, dried cranberries, champagne vinegar, toasts
Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- In a small saucepan, combine the sugar and vinegar. Bring to a boil over medium heat and simmer until the sugar is completely dissolved and the mixture begins to thicken slightly, about 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to allow the cranberries to bloom.
- Meanwhile, on a rimmed baking sheet, combine the chopped Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoon salt, and red pepper flakes. Mix well. Roast in the oven for 6 minutes, stirring and rotating the baking sheet, until evenly browned. Transfer the sprouts to a medium bowl and, while hot, toss with the cranberry mixture. Set aside for 5 minutes to allow the flavors to meld.
- In a small bowl, combine the ricotta with the remaining 2 tablespoons olive oil and 1/4 teaspoon salt. Using a small offset spatula, spread the ricotta mixture over the crostini.
- Top each slice with a spoonful of Brussels sprouts and cranberries and sprinkle with a few pine nuts.
To make crostini, grease 24 1/2-inch-thick baguette slices with 1/4 cup olive oil, sprinkle with 1/4 teaspoon salt. Bake in the oven at 200°C for 5 minutes, rotating the pan halfway through baking.
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