Crostini with ricotta and Brussels sprouts topcook.tomathouse.com
Preparation:Combine 3 tablespoons olive oil, 2 teaspoons dried oregano, and a pinch of salt. Brush 1 sliced baguette with the fragrant olive oil, then toast in the oven at 350°F (175°C) for 6 to 8 minutes. Fry 3 cups of Brussels sprouts, a few at a time, in canola oil preheated to 375°F (190°C) until lightly browned, 30 seconds to 1 minute. Transfer the crispy sprouts to paper towels to drain excess oil and season with salt. Brush the crostini with ricotta, season with salt and pepper, top with the fried Brussels sprouts, and sprinkle with grated Parmesan. Drizzle with red wine vinegar, if desired. Ingredients:
- 1 baguette
- 3 cups Brussels sprouts leaves
- 2 tsp dried oregano
- 3 tbsp. l. olive oil
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