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Charred Brussels Sprouts Crostini

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Hi, friends!  How was your weekend?

 

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Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

 

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We had an emergency situation again with Chris’ dad who requires 24/7 care.

 

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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.

 

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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.

 

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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.

 

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Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

 

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Have a fantastic week, y’all!

 

Charred Brussels Sprouts Crostini
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Charred Brussels Sprouts Crostini

Ingredients

  • 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

Instructions

  1. Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
  2. Remove from heat, add cranberries, and set aside
  3. 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
  4. Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
  5. Remove from oven, toss in bowl with the cranberry mixture, set aside
  6. Heat oven to 400
  7. Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
  8. Toast in oven for 5-6 minutes, until golden brown and toasty
  9. Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
  10. 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.

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Comments

  3. 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.

    Reply

  4. 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

    Reply

    • rachelle

      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!

      Reply

  5. 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 😉

    Reply

  6. lucie

    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

    Reply

  9. Kelly

    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.

    Reply

  10. 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!

    Reply

  13. 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!

    Reply

    • rachelle

      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.

      Reply

  18. 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

    Reply

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