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Angie's Shaved Brussel Sprout Crostini's


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Serves 6 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

What started as a special appetizer dish for our parents' surprise anniversary party has become a delightful way to get my sister Angie to eat her veggies. Since she is a true chef, with the culinary degree to prove it, having her love this dish is that much more special. These crostinis blend the crispiness of toasted bread with the fresh, vibrant flavors of shaved Brussels sprouts, creamy ricotta, and a touch of sweetness from craisins. A sprinkle of fresh lavender and oregano from my garden makes it a homey side dish, inspired by an all-day binge of the Food Network and one of my fave chefs, Giada.


Ingredients You'll Need

Vegetables:
- 1 pound Brussels sprouts, thinly sliced

Dairy:
- 1 1/2 cups ricotta

Nuts:
- 1/3 cup pine nuts, toasted

Dried Fruits:

- 1/3 cup craisins (or dried cranberries)

Spices:
- 1 teaspoon dried lavender
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt

Oils and Vinegars:
- 1/4 cup herbs de Provence olive oil
- 1/4 cup champagne vinegar

Sweeteners:
- 1/4 cup sugar

Bread:
- 24 crostini pieces (we use Against the Grain baguettes)


Directions

Preheat Oven to Broil


Mix the sugar & vinegar in a saucepan and bring to a simmer. Once the mix has thickened, add the craisins & lavender. Remove from heat and set aside.


Combine brussel sprouts, salt, red pepper, and 3 tablespoons of olive oil. Spread on baking sheet, careful to keep one layer. Put in oven to lightly char.


In a separate mixing bowl mix together ricotta, remaining olive oil and a pinch of salt.


Once the brussels are lightly charred, remove from oven and place in a mixing bowl. Pour the sauce mixture on brussell sprouts and mix well.


Assemble crostinis by spreading ricotta mixture, topping with brussels mixture & garnishing with pine nuts.


Pairs Well With

A glass of Sauvignon Blanc


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