Shredded Brussels Sprout And Ricotta Toast Recipes

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RICOTTA CROSTINI WITH BRUSSELS SPROUTS



Ricotta Crostini with Brussels Sprouts image

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

32 slices French bread, sliced into rounds at an angle
3 to 4 tablespoons extra-virgin olive oil, for brushing the bread
Kosher salt
1 tablespoon dried oregano
6 cups canola oil, for frying
1 cup Brussels sprout leaves
1/2 cup ricotta cheese, mixed until smooth
Cracked black pepper
1/4 cup grated Parmesan
1 to 2 tablespoons red wine vinegar

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.

RICOTTA-BRUSSELS SPROUTS CROSTINI



Ricotta-Brussels Sprouts Crostini image

Provided by Alex Guarnaschelli

Categories     appetizer

Number Of Ingredients 0

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



Shredded Brussels Sprout and Ricotta Toast image

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

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 SPROUTS



Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  • In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

FETTUCCINE WITH BRUSSELS SPROUTS, LEMON AND RICOTTA



Fettuccine With Brussels Sprouts, Lemon and Ricotta image

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

3/4 pound Brussels sprouts (about 16)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup ricotta
1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
2 teaspoons finely grated or chopped lemon zest (I use a microplane for this)
2 tablespoons minced chives or parsley, or a combination
1 ounce Parmesan, grated (1/4 cup)
12 ounces fettuccine

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

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