| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 24 crostini |
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)
Instructions
- 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, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and 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.
Reviews
I did a taste tester for these today and was surprised at how good it was. My brussels charred perfectly and the vinaigrette with the dried cranberries just added such a wonderful sweetness, just right!! I didn’t put the crostini together yet, because I haven’t made the ricotta yet, but I can only imagine how great it will be. Will definitely be making these again and again!!! I would say not to make these too far in advance, as the brussels sprouts will get soggy.
How far ahead of time can you make these?
This recipe was excellent for the Brussels sprout lovers. Easy and fast!
This was an excellent appetizer! I made my own crostini which were thin and crispy. And I didn’t have champagne vinegar but used Modena vinegar from TJ’s as someone else suggested which worked perfectly. I also had to sub golden raisins instead of cranberries because that’s what I had, and used walnuts instead of pine nuts. I will make these again for sure!
Love these for Friendsgiving every year!
What nice little appetizers! Flavorful and wonderful idea. I had everything and what was in frig needed to be used so it was just perfect. I love them.
These are amazing! I made these last year for Thanksgiving and will be making them again this year. Huge hit!
I sub the ricotta for herbed goat cheese and holy yum!
I have made this several times over and it’s always a hit!
My daughter made these for Thanksgiving and they were a huge hit!