Best Shredded Brussels Sprout And Ricotta Toast Recipes

Shredded Brussels Sprout and Ricotta Toast image

Yield 12-15 servings

Number Of Ingredients 14

30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally
1/2 cup olive oil, divided
1/4 cup golden raisins
1/4 cup pine nuts
1 medium shallot, finely chopped
1 tablespoon finely grated lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Brussels sprouts, trimmed, halved lengthwise through root
2 cups high-quality whole-milk ricotta
Flaky sea salt

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8-10 minutes.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.

Shredded Brussels Sprout and Ricotta Toast image

Provided by @MakeItYours

Number Of Ingredients 14

30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally
1/2 cup olive oil, divided
1/4 cup golden raisins
1/4 cup pine nuts
1 medium shallot, finely chopped
1 tablespoon finely grated lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Brussels sprouts, trimmed, halved lengthwise through root
2 cups high-quality whole-milk ricotta
Flaky sea salt

Steps:

Preparation Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8-10 minutes.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4-6 minutes. Transfer to a small plate; let cool.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.