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1
Preheat oven to 375 degrees F. Brush bread with the olive oil. Toast for 8-10 minutes.
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2
Next, chop the dried cranberries and figs into small pieces. Place in a small bowl and cover with very hot water for 30 minutes. Drain.
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3
Prepare the pine nuts, sunflower seeds and pepitas. Place them in a dry skillet on medium high heat and toast for 4-6 minutes until toasted. Let cool.
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4
To prepare the dressing, place shallot, lemon juice, honey, mustard, salt and pepper in a bowl and while whisking, stream in 1/4 cup of the olive oil.
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5
Shred the Brussels Sprouts either by hand or via a food processor. Transfer to a bowl with the dried figs and dried cranberries. Toss to coat and let it sit for 15 minutes. Fold in pepitas and pine nuts into Brussels Sprouts.
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6
Combine the ricotta cheese and the cream cheese or goat cheese in a bowl. Add in juice and zest of lemon.
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7
Spread each toast with about 1 tablespoon of cheese mixture.
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8
Divide Brussels Sprouts mixture between toasts.
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9
Cut thin strips of the prosciutto and in a dry pan, crisp them. Drain and let cool. Then sprinkle on top of the crostini.
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10
Better prepared and consumed the same day. Brussels Sprouts mixture also makes a great salad by itself.
