Hi, friends! How was your weekend?
Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.
We had an emergency situation again with Chris’ dad who requires 24/7 care.
So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me! At least everything that doesn’t involve cookies, sugar, and butter.
I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business. She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.
I really loved the idea of slicing the sprouts really thin and charring them under the broiler. I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation. That thing was so not cool.
Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!
Have a fantastic week, y’all!
Charred Brussels Sprouts Crostini
- 1/4 cup sugar
- 1/4 cup Champagne vinegar
- 1/3 cup dried cranberries
- 1 pound Brussels sprouts shaved or sliced into very thin slices
- 1/4 cup olive oil plus 1-2 tablespoons for crostini
- 1 teaspoon salt
- pinch red pepper flakes - or more if you like things spicy
- 1 1/4 cups ricotta
- 24 1/2 inch thick slices baguette
Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
Remove from heat, add cranberries, and set aside
Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
Remove from oven, toss in bowl with the cranberry mixture, set aside
Heat oven to 400
Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
Toast in oven for 5-6 minutes, until golden brown and toasty
Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
Spread each bread slice with ricotta, top with Brussels and cranberry mixture
Adapted very slightly from Giada DeLaurentiis
Note: Giada topped hers with pine nuts. I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.
Dannii @ Hungry Healthy Happy
Yay for a brussels sprouts recipe. I really don’t think they get enough love in the blogging world, but I LOVE them. Especially when they are cooked in butter.
Brussels never get enough love in any world! They are so awesome and I’m glad you appreciate them too, Dannii! 🙂
Gayle @ Pumpkin 'N Spice
I love the idea of using brussels sprouts on a crostini, Rachelle! This looks like such a fun holiday appetizer. I think I could devour this entire batch in no time!
Thanks, Gayle! I think you would love it!
Michele @ Alwayzbakin
Oh my goodness, this sounds delicious! I’m drawn to all things savory at the moment. All this holiday baking is def giving me a sugar overload. And my blog is all baking! 😮 This crostini is perfect for holiday company. I can’t wait to try it.
Nothin’ wrong with sugar overload! A savory change from all the sugar is definitely welcome! Thanks, Michele!
Cheyanne @ No Spoon Necessary
I am so sorry about Chris’ father, I will continue to keep yall in my prayers! My weekend was emotionally taxing, and I am SO happy to be back in N to the C!!! I’m thinking my bed and a few dozen of these amazing crostini is just what I need! Shredded Brussels happen here at least twice a week, but not like this. Insert me slapping my forehead here. This is the jam, Rachelle! Definitely making these soon! Xo
Thanks, friend! I’m thinking of you and your family too. Welcome home! I would love to crash on the couch with some crostini and hang out with you! We could watch General Hospital and forget our troubles!
Keri @ Fashionable Foods
I am so sorry to hear about Chris’ father. Hugs to you! These crostini look to-die-for! I love shredded brussels sprouts, but I’m always so darn lazy and don’t want to actually shred them. I found them in the grocery store the other day already shredded, but they were $8 for a little package. Yeahhh, looks like I gotta suck it up and stop being so lazy 😉
8 bucks?!?! Wow! That’s pricey! Thanks for the hugs, Keri! 🙂
I loveeeee charred brussel sprouts, especially at this time of year! Beautiful recipe! Also, Im so sorry to hear about Chris’ farther, sending so much love your way x
Thanks so much for the love, Lucie!
Medha @ Whisk & Shout
Charring brussels sprouts is the best way to enjoy them! And on top of crusty bread? Um, so much yes.
Vicky & Ruth- May I Have That Recipe
Brussel sprouts are the only vegetable i don’t like, however these crostinis look delicious! I think these might get me to eat brussel sprouts! 🙂
Ya just need to have the Brussels made the right way and y’all will love them! 🙂
These look like the perfect holiday appetizers! I love the festive color from the cranberries with charred brussels! I
I’m so sorry to hear about Chris’ father, sending lots of hugs and good thoughts your way.
Thanks so much for the hugs, Kelly! 🙂
Rachel @ Bakerita
This looks SO good – put anything on bread and I’ll gobble it up, especially when it’s this gorgeous brussels sprout mixture. Love that you added cranberries! So sorry to hear about Chris’ father 🙁 sending thoughts your way!
Thanks for your positive thoughts, Rachel! We appreciate it! 🙂
Erin @ Miss Scrambled Egg
I adore these and would probably eat the entire tray! Yum.
Thank you for sharing this! I don’t think I ever would have thought to put Brussels sprouts on crostini but I love the idea! I hope Chris’s dad is doing better today.
Thanks, Annie! We’re working on things.
David @ Spiced
Charred Brussels, eh? We love roasting Brussels, but I don’t think I’ve ever charred them under a broiler. These look perfect for a cocktail party! I hope Chris’ Dad is doing better…hang in there!
Eh? It’s good! LOL! I never would have thought of it either! It’s so much faster than roasting – although I love the roasted Brussels! Thanks for your kind thoughts, David.
I love watching Giada. She’s one of my favorites. I have never done anything like this with Brussels sprouts before. How delicious!
She sure has some great recipe ideas!
Manali @ CookWithManali
sorry to hear about Chris’s father Rachelle, it all can get so exhausting. I hope you get some rest and eat these crostini because they look fantastic!
Thanks, Manali! We’re hopeful!
Thao @ In Good Flavor
I am sorry about Chris’s dad condition. I hope he is doing better. I can see why you needed to make these crostini…they look delicious! Using brussels sprouts is a fantastic idea.
I appreciate your thoughts, Thao! Happy Holidays!
Sorry to hear your weekend was not so good… Hope he feels better! Love brussels sprouts and these crostini look delicious!
karrie @ Tasty Ever After
Oh man, hope everything is much better now with Chris’s Dad. Sending you all positive thoughts to get you all through these times. Glad you found time to do this recipe cos it’s a keeper! I’m one of those strange people that can eat BS any day, every day, any way, but charred on a crostini??? Where has this recipe been all my life? Thank you from the bottom of my little heart for opening up a whole new way of enjoying BS. xoxo
Thanks, Karrie! We’re working on things. I’m so glad you can eat BS ever day! 🙂 XOXO
Kathy @ Beyond the Chicken Coop
I hope the week is going smoother than your weekend! Charring veggies brings out such amazing flavors. This makes a very beautiful appetizer! Hang in there…
Thanks so much, Kathy! You have no idea how much your kind words mean to us.
You best believe CHARRED B Sprouts are happening next week… In fact, I think manfriend and I are going to have a B Sprout WAR! 😉
Oh my! You have a manfriend and there will be B Sprout war? I can’t even imagine…. 🙂