Roasted Brussels Sprout & Cranberry Crostini with Ricotta.
Prep time.
15.
Cook time.
20.
Total time.
35.
Serves.
12.
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.
Ingredients1 ACE Bakery® Baguette2 tbsp. canola oil1 tbsp. grainy Dijon mustard1 tsp. fresh thyme leaves2 cloves garlic, minced1/2 tsp. each salt and pepperPinch hot pepper flakes1/2 lb Brussels sprouts, trimmed and quartered1/3 cup dried cranberries, divided3/4 cup smooth ricotta cheese2 tbsp. toasted pine nuts2 tbsp. extra-virgin olive oil1 tsp. flaked sea salt.
InstructionsPreheat 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.
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