Roasted Brussels Sprouts Crostini.
Prep time.
15 minutes.
Cook time.
20 minutes.
Total time.
35 minutes.
Serves.
12.
These Brussels Sprouts Crostinis are the perfect appy for any time of year - sweet, salty, and simple to prepare.
INGREDIENTS1 ACE Bakery® White 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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