Trisha creates a glaze of honey, balsamic vinegar and red pepper flakes to add sweet heat to this crunchy appetizer!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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Honey-Glazed Brussels and Ricotta Crostini
RECIPE COURTESY OF TRISHA YEARWOOD
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings
Twelve 1/2-inch-thick slices country bread or baguette, cut on a bias
3 tablespoons extra-virgin olive oil
12 ounces Brussels sprouts, trimmed and quartered (leave attached at the end)
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
Pinch red pepper flakes
1 tablespoon unsalted butter
1 teaspoon freshly grated lemon zest
3/4 cup fresh whole-milk ricotta (about 5 ounces)
1/3 cup coarsely chopped pistachios
1/3 cup fresh Italian parsley leaves
Preheat the oven to 400 degrees F.
Put the bread on a baking sheet and toast until crisp and the edges are golden, about 6 minutes. Brush the bread on one side with 1 tablespoon of the olive oil while still hot.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot, add the Brussels sprouts and season with salt and pepper. Let sit for a minute, then toss. Continue to cook and toss occasionally until the sprouts are lightly browned all over, 5 to 6 minutes. Add 1/3 cup water, reduce the heat so the water is simmering and cover the skillet. Cook until the sprouts are tender, 5 to 6 minutes. Meanwhile, stir together the balsamic, honey, red pepper flakes and 1/2 teaspoon salt in a small bowl.
When the sprouts are tender, uncover and add the balsamic mixture. Simmer rapidly until the sauce reduces and glazes the sprouts, 1 to 2 minutes. Add the butter and sprinkle with the lemon zest. Toss to coat the sprouts in the melted butter; they should be coated in a glossy glaze at this point.
To serve, spread the ricotta on the toasts. Top with the sprouts. Garnish with the pistachios and parsley leaves.
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Trisha Yearwood’s Brussels and Ricotta Crostini | Trisha’s Southern Kitchen | Food Network