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Shredded Brussels Sprouts Ricotta Crostini

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Shredded Brussels Sprouts Ricotta Crostini


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Shredded Brussels Sprouts Ricotta Crostini

Submitted by Charlene Hunt, Fustini's Petoskey


  • 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 acacia honey
  • 1 ½ teaspoon Dijon mustard
  • ¼ teaspoon fresh ground pepper
  • 1 lb Brussels sprouts, trimmed, halved lengthwise through root
  • 2 cups whole milk ricotta
  • Fustini's Pyramid Flake Salt



Step 1. 

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.

Step 2. 

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.

Step 3. 

Thinly slice Brussels sprouts with a sharp knife.  Transfer to bowl with dressing and stir in raisins.  Toss to coat.  Let rest.  Spread toasts with ricotta.  Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts.  Top with lemon zest, pepper and flake salt.

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