Ricotta Crostini With Brussels Sprouts Recipes

FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA

Steps:

• Begin heating water for pasta.
• Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
• When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
• When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.

SHREDDED BRUSSELS SPROUT AND RICOTTA TOAST

Steps:

• 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.
• Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
• Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
• 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.
• 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.
• 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.

RICOTTA-BRUSSELS SPROUTS CROSTINI

Steps:

• Mix 3 tablespoons olive oil, 2 teaspoons dried oregano and a pinch of salt. Brush on 1 sliced baguette, then toast in a 350 degrees F oven, 6 to 8 minutes. Working in batches, deep-fry 3 cups Brussels sprout leaves in 375 degrees F canola oil until light brown, 30 seconds to 1 minute. Drain on paper towels and season with salt. Spread the crostini with ricotta, season with salt and pepper and top with the fried Brussels sprout leaves and shredded parmesan. Sprinkle with red wine vinegar, if desired.

CHARRED BRUSSELS SPROUT CROSTINI

Steps:

• 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.

RICOTTA CROSTINI WITH BRUSSELS SPROUTS

Steps:

• 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.

HONEY-GLAZED BRUSSELS AND RICOTTA CROSTINI

Steps:

• 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.