Roasted Brussels Sprout & Whipped Ricotta Crostini

There is something nostalgic about the fragrance of Brussels sprouts roasting in the kitchen, their little leaves turning golden and crisp around the edges. Once reserved for the Christmas dinner table, these humble winter greens deserve a moment of their own.

Tumbled over crisp garlic sourdough with a generous spoonful of lemony whipped ricotta, Chilli Olive Oil brings a gentle warmth, whilst Basil Olive Oil adds a lovely fragrant freshness. Finished with crispy sage, and a drizzle of warm honey, these festive little crostini are perfect for sharing over the holiday season.

You can watch the video here

Guaranteed to transform even the most stalwart of sprout haters!

Simple to prepare, stunning to eat, these wont last long..

crostini, snacks, canapes, festive recipes, holiday recipes, xmas recipes, christmas recipes, brussels sprouts, healthy canapes, brushetta

Yield: 12

Author: Suze Morrison

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Roasted Brussels Sprout & Whipped Ricotta Crostini

Prep time: 10 MinTotal time: 10 Min

There is something nostalgic about the fragrance of Brussels sprouts roasting in the kitchen, their little leaves turning golden and crisp around the edges. Once reserved for the Christmas dinner table, these humble winter greens deserve a moment of their own.

Tumbled over crisp garlic sourdough with a generous spoonful of lemony whipped ricotta, Chilli Olive Oil brings a gentle warmth, whilst Basil Olive Oil adds a lovely fragrant freshness. Finished with crispy sage, and a drizzle of warm honey, these festive little crostini are perfect for sharing over the holiday season.

Ingredients

For the Roasted Brussels Sprouts

• 400g Brussels sprouts, trimmed and quartered
• 2 tbsp Krude Chilli Olive Oil
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar
• Sea salt flakes and freshly ground black pepper

For the Whipped Ricotta

• 250g whole milk ricotta
• 2 tbsp Krude Basil Olive Oil
• Finely grated zest of ½ lemon
• 1 tsp freshly squeezed lemon juice
• Sea salt flakes, to taste

For the Crostini

• 12 slices of sourdough baguette
• 3 tbsp Krude Garlic Olive Oil
• 8–10 fresh sage leaves
• A little extra olive oil, for frying
• 2 tbsp runny honey
• 25g toasted pistachios, roughly chopped
• Extra Krude Basil Olive Oil, to finish

Instructions

1. Preheat the oven to 210°C (190°C fan).
2. Toss the quartered Brussels sprouts with the Chilli Olive Oil, maple syrup, balsamic vinegar and seasoning.
3. Spread over a large baking tray, cut sides facing down, and roast for 20–25 minutes until tender and crisp around the edges.
4. Place the ricotta, Basil Olive Oil, lemon zest, lemon juice and a pinch of sea salt into a food processor.
5. Blend until smooth. Refrigerate until ready to assemble.
6. Brush both sides of the sourdough slices with Garlic Olive Oil and arrange on a baking tray.
7. Bake for 8–10 minutes, turning halfway, until golden and crisp.
8. Warm a little olive oil in a small frying pan over a medium heat.
9. Add the sage leaves and fry for 20–30 seconds until crisp. Transfer to kitchen paper.
10. Gently warm the honey in a small saucepan until just runny.
11. Spread each golden slice of sourdough generously with whipped ricotta.
12. Pile on the warm roasted Brussels sprouts, drizzle with warm honey, scatter over the toasted pistachios, then finish with crispy sage and a little extra Basil Olive Oil.

https://gourmetglow.co.uk/recipes/brussels-sprouts-crostini

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