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Roasted Brussels Sprouts Crostini

on ACE Bakery White Baguette

PRO RECIPE Brussels Sprout Crostini Baguette

These Brussels Sprouts Crostinis are the perfect appy for any time of year - sweet, salty, and simple to prepare.

Prep Time: 15 minutes

Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 12


  • 1 (350 g) ACE Bakery White Baguette, cut into 24 slices
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1 tsp (5 mL) fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • Pinch hot pepper flakes
  • 1/2 lb (250 g) Brussels sprouts, trimmed and quartered
  • 1/3 cup (75 mL) dried cranberries, divided
  • 3/4 cup (175 mL) smooth ricotta cheese
  • 2 tbsp (30 mL) toasted pine nuts
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 tsp (5 mL) flaked sea salt


1. Preheat oven to 425°F (220°C). Arrange baguette slices in single layer on baking sheet; bake, turning halfway through, for 5 to 7 minutes or until lightly golden brown. Let cool completely.

2. Meanwhile, whisk together canola oil, mustard, thyme, garlic, salt, pepper and hot pepper flakes; toss with Brussels sprouts until well coated. Spread in even layer on parchment paper–lined baking sheet; roast for about 15 minutes or until tender and browned around edges. Let cool slightly.

3. Gently fold 3 tbsp (45 mL) dried cranberries into ricotta; spread over toasted baguette slices. Top with roasted Brussels sprouts. Garnish with remaining dried cranberries and pine nuts. Drizzle with extra-virgin olive oil and sprinkle with sea salt. Serve immediately.

Tip: For added richness and a touch of smoky flavour, chop two slices of thick-cut bacon and roast along with the Brussels sprouts.