Shredded Brussels Sprouts Ricotta Crostini
Shredded Brussels Sprouts Ricotta Crostini
Submitted by Charlene Hunt, Fustini's Petoskey
Appetizers
Ingredients
- sliced baguette
- ½ cup Fustini's Gremolata olive oil
- ¼ cup golden raisins
- ¼ cup pine nuts
- 1 medium shallot, finely chopped
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 ½ teaspoon Dijon mustard
- ¼ teaspoon fresh ground pepper
- 1 lb Brussels sprouts, trimmed, halved lengthwise through root
- 2 cups ricotta or goat cheese
- Fustini's Pyramid Flake Salt
- Fustini's Balsamic Glaze
Directions
- Arrange racks in upper and lower thirds of the oven, preheat to 375 degrees. Arrange bread on rimmed baking sheets and brush with ¼, cup Gremolata oil. Toast until lightly browned, 8-10 minutes. Cover raisins with very hot water in a small bowl and let sit until ready to use.
- Heat a medium skillet over medium-high heat. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to small plate, let cool. Whisk shallot, lemon juice, honey, mustard, salt (1 teaspoon), and ¼, teaspoon pepper in a large bowl. While whisking, stream in the remaining ¼, cup oil.
- Thinly slice Brussels sprouts with a sharp knife. Transfer to bowl with dressing and stir in raisins. Toss to coat. Let rest. Spread the toasts with cheese. Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and flake salt. Drizzle with Balsamic glaze before serving.
Leave a comment