Ricotta Crostini with Brussels Sprouts
Ricotta Crostini with Brussels Sprouts is a hor d'oeuvre that serves 32. One serving contains 244 calories, 8g of protein, and 7g of fat. For 74 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 84 fans. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up bay leaves, kosher salt, olive oil, and a few other things to make it today. Overall, this recipe earns a not so spectacular spoonacular score of 39%. Similar recipes are Brussels Sprouts Crostini, Brussels Sprouts, Pancettan and Caramelized Red Onion Crostini, and Crispy Brussels Sprouts and Ricotta Pizza with Balsamic Glaze.
Servings: 32
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup Brussels sprout leaves
6 cups canola oil, for frying
32 slices French bread, sliced into rounds at an angle
Kosher salt
3 to 4 tablespoons extra-virgin olive oil, for brushing the bread
1 tablespoon dried oregano
1/4 cup grated Parmesan
Cracked black pepper
1 to 2 tablespoons red wine vinegar
1/2 cup ricotta cheese, mixed until smooth
Equipment:
oven
baking sheet
bowl
kitchen towels
slotted spoon
pot
Cooking instruction summary:
Preheat the oven to 350 degrees F. Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano. Toss to blend and arrange them in a single layer on a baking sheet. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. 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. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown. Transfer them to the kitchen towel. Season with salt immediately. Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar. Serve immediately.
Step by step:
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. Toss to blend and arrange them in a single layer on a baking sheet.
3. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. 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. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown.
4. Transfer them to the kitchen towel. Season with salt immediately.
5. Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
