Ricotta Crostini with Brussels Sprouts Recipe

Name: Ricotta Crostini with Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 slices French bread, sliced into rounds at an angle; 3 to 4 tablespoons extra-virgin olive oil, for brushing the bread; Kosher salt; 1 tablespoon dried oregano; 6 cups canola oil, for frying; 1 cup Brussels sprout leaves; 1/2 cup ricotta cheese, mixed until smooth; Cracked black pepper; 1/4 cup grated Parmesan; 1 to 2 tablespoons red wine vinegar

Servings: persons

32 slices French bread, sliced into rounds at an angle
3 to 4 tablespoons extra-virgin olive oil, for brushing the bread
Kosher salt
1 tablespoon dried oregano
6 cups canola oil, for frying
1 cup Brussels sprout leaves
1/2 cup ricotta cheese, mixed until smooth
Cracked black pepper
1/4 cup grated Parmesan
1 to 2 tablespoons red wine vinegar

1
Preheat the oven to 350 degrees F.
2
Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano.
3
Toss to blend and arrange them in a single layer on a baking sheet.
4
Place the tray in the oven and bake until golden brown, 6 to 8 minutes.
5
Set aside.
6
In a large pot, heat the oil to 375 degrees F. Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil.
7
To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil.
8
It should bubble slightly and the leaves should gradually rise to the top.
9
Fry the rest of the leaves in small batches until they become light brown.
10
Transfer them to the kitchen towel.
11
Season with salt immediately.
12
Assemble the crostini: Top each slice of bread with some of the ricotta.
13
Season with salt and pepper.
14
Top with some of the Brussels sprout leaves and the Parmesan.
15
Sprinkle with vinegar.
16
Serve immediately.

3939

kcal

Calories

441

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 32 slices French bread, sliced into rounds at an angle, 3 to 4 tablespoons extra-virgin olive oil, for brushing the bread, Kosher salt, 1 tablespoon dried oregano, and more.

Yes, Ricotta Crostini with Brussels Sprouts falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Crostini with Brussels Sprouts

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