Roasted Brussels Sprout & Cranberry Crostini with Ricotta

Name: Roasted Brussels Sprout & Cranberry Crostini with Ricotta
Prep time: 15
Cook time: 20
Total time: 35
Yield: 12

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Serves

12 servings

A beautifully balanced appetizer that brings together creamy, tangy, and savoury flavours. Crisp slices of ACE Bakery®’s White Baguette are topped with whipped ricotta, caramelized Brussels sprouts, and sweet dried cranberries, finished with toasted pine nuts and a drizzle of olive oil.

Ingredients

1 ACE Bakery® Baguette
2 tbsp. canola oil
1 tbsp. grainy Dijon mustard
1 tsp. fresh thyme leaves
2 cloves garlic, minced
1/2 tsp. each salt and pepper
Pinch hot pepper flakes
1/2 lb Brussels sprouts, trimmed and quartered
1/3 cup dried cranberries, divided
3/4 cup smooth ricotta cheese
2 tbsp. toasted pine nuts
2 tbsp. extra-virgin olive oil
1 tsp. flaked sea salt

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Instructions

Preheat oven to 425°F (220°C). Arrange baguette slices in a single layer on baking sheet; bake, turning halfway through, for 5 to 7 minutes or until lightly golden brown. Let cool completely.
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.
Gently fold 3 tbsp. 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.