Charred Brussels Sprout Crostini
Prep Time: 20 minutes
Cook Time: 10 minutes
By: Giada De Laurentiis, Giada’s Holiday Handbook
¼ cup sugar
¼ cup champagne vinegar
⅓ cup dried cranberries
1 lb Brussels sprouts, sliced into thin rounds
¼ cup extra virgin olive oil
1 tsp salt, divided
½ tsp red pepper flakes
1 ¼ cups ricotta
⅓ cup pine nuts, toasted
24 crostini (see chef’s note)
- Preheat the broiler to high.
- Combine the sugar and champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, three minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to plump the cranberries.
- Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, two tablespoons of the olive oil, ¾ teaspoon of the salt and the pepper flakes. Toss well to coat. Broil for six minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for five minutes to let the flavors marry.
- In a small bowl, whisk the remaining two tablespoons olive oil and ¼ teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.
Chef’s Note: To make the crostini, top 24 ¼-inch-thick baguette slices with ¼ cup extra virgin olive oil and a ¼ teaspoon salt. Bake at 400°F for about five minutes, rotating halfway through.