RICOTTA-BRUSSELS SPROUTS CROSTINI
Steps:
- Mix 3 tablespoons olive oil, 2 teaspoons dried oregano and a pinch of salt. Brush on 1 sliced baguette, then toast in a 350 degrees F oven, 6 to 8 minutes. Working in batches, deep-fry 3 cups Brussels sprout leaves in 375 degrees F canola oil until light brown, 30 seconds to 1 minute. Drain on paper towels and season with salt. Spread the crostini with ricotta, season with salt and pepper and top with the fried Brussels sprout leaves and shredded parmesan. Sprinkle with red wine vinegar, if desired.
SHREDDED BRUSSELS SPROUT AND RICOTTA TOAST
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Categories Hors D'Oeuvre Appetizer Thanksgiving Brussels Sprout Ricotta Pine Nut Lemon Raisin
Yield 12-15 servings
Number Of Ingredients 14
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.
FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Begin heating water for pasta.
- Trim bottoms of Brussels sprouts and quarter lengthwise or slice. Heat oil over high heat in a large, heavy skillet and add Brussels sprouts. Sear for about a minute without stirring, then turn the heat to medium-high, add salt and pepper to taste and stir or toss in the pan until tender and the edges are seared light brown, about 5 minutes. Some of the leaves will detach and get black, but don't worry, you can discard them. Remove from heat and transfer to a bowl or plate.
- When water comes to a boil, salt generously and add pasta. While pasta is cooking, mix together ricotta, garlic, lemon zest and chives (or parsley and chives) in a large bowl. Season to taste with salt and pepper.
- When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), remove 1/4 cup of the pasta water. Mix 2 to 4 tablespoons with ricotta. It should have the consistency of cream. Add a little more water if it doesn't. Drain the pasta and toss with Brussels sprouts, ricotta mixture and Parmesan. If pasta seems dry, toss with a little more of the cooking water or another tablespoon of olive oil. Serve at once.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 14 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 4 grams
RICOTTA CROSTINI WITH BRUSSELS SPROUTS
I love this because you can do most of it ahead of time and just finish them at the last minute. They won't crowd your stove either. By Brussels sprout "leaves", I mean peeling off the layers of leaves from the Brussels sprouts and using them as garnish. You can braise the remaining "hearts" as a side dish as well.
Provided by Alex Guarnaschelli
Categories appetizer
Time 30m
Yield 32 pieces
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano. Toss to blend and arrange them in a single layer on a baking sheet. Place the tray in the oven and bake until golden brown, 6 to 8 minutes. Set aside. In a large pot, heat the oil to 375 degrees F. Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil. To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil. It should bubble slightly and the leaves should gradually rise to the top. Fry the rest of the leaves in small batches until they become light brown. Transfer them to the kitchen towel. Season with salt immediately.
- Assemble the crostini: Top each slice of bread with some of the ricotta. Season with salt and pepper. Top with some of the Brussels sprout leaves and the Parmesan. Sprinkle with vinegar. Serve immediately.
CROSTINI WITH RICOTTA AND BROCCOLI RABE
This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet. Stir in olive oil and water; season with salt. Cover and cook over high 1 minute. Uncover and cook, stirring, until broccoli rabe is tender and water is evaporated, 4 minutes. Stir in cream and lemon juice; season with salt and pepper. Divide ricotta among crostini and top with broccoli rabe mixture and lemon zest.
RICOTTA CROSTINI
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes about 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.
ROASTED BRUSSELS SPROUTS & 3-CHEESE CROSTINI
Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Toss together Brussels sprouts, 2 tablespoons olive oil, nutmeg, salt and pepper; place on a foil-lined 15x10-in. baking pan. Roast, stirring once, until tender and browned, about 20 minutes., Process feta and cream cheese in food processor until smooth. Place bread slices on a foil-lined baking sheet. Brush with remaining olive oil; broil until just golden, 1-2 minutes. Spread bread slices with feta cheese mixture; top with Brussels sprouts. Sprinkle with Gruyere cheese. Broil 5-6 in. from heat until cheese is melted and starting to brown, 1-2 minutes. If desired, drizzle with garlic oil. Serve immediately.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 141mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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- Preheat the oven to 400°F. Brush the slices of bread with oil and season with salt and pepper. Place in a single layer on a baking sheet and toast in oven until crisp and lightly golden brown, about 8 minutes. Remove and let cool. (Can be made several hours in advance)
- Line a sheet pan with parchment paper. Place the bacon in a single layer on the parchment, not touching, and bake in the oven for 10 minutes, until just beginning to brown. Remove and brush the tops with the maple syrup and a sprinkling of black pepper, return to the oven and continue baking until crisp, about 10 minutes longer. Remove to a plate lined with paper towels and let drain and cool slightly. When cool enough to handle, but the bacon into medium-sized pieces.
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