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.