Cook along with Giada as she creates an easy appetizer with charred Brussels sprouts and a creamy ricotta spread that is so good, it makes her do a little dance!
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Charred Brussels Sprout Crostini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 45 min
Active: 45 min
Yield: 24 crostini
1/4 cup sugar
1/4 cup Champagne vinegar
1/3 cup dried cranberries
1 pound Brussels sprouts, sliced into thin rounds
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/4 cups ricotta
1/3 cup pine nuts, toasted
24 crostini (see Cook’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, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and let sit for 10 minutes to plump the cranberries.
Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 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 5 minutes to let the flavors marry.
In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 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.
To make the crostini, brush twenty-four 1/4-inch-thick baguette slices with 1/4 cup extra-virgin olive oil, and sprinkle with a 1/4 teaspoon salt. Bake in a 400-degree oven for about 5 minutes, rotating halfway through.
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Giada De Laurentiis’ Charred Brussels Sprout Crostini | Food Network