Charred Brussels Sprouts Crostini

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


  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