Shredded Brussels Sprout and Ricotta Toast
Crispy toasted bread topped with creamy ricotta and a zesty Brussels sprout slaw featuring golden raisins and toasted pine nuts. This elegant appetizer combines fresh, tangy, and sweet flavors with multiple textures for a delightful bite.
Ingredients
- •30 slices baguette or rustic country-style bread
- •½ cup olive oil
- •¼ cup golden raisins
- •¼ cup pine nuts
- •1 medium shallot
- •1 tablespoon lemon zest
- •3 tablespoons lemon juice
- •2 teaspoons honey
- •1½ teaspoons Dijon mustard
- •1 teaspoon kosher salt
- •¼ teaspoon black pepper
- •1 pound Brussels sprouts
- •2 cups whole-milk ricotta
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8-10 minutes.
10 min
- 2.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
5 min
- 3.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
6 min
- 4.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
5 min
- 5.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
15 min
- 6.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.
10 min
