Get ready to transform your ordinary appetizer spread into a culinary masterpiece with this irresistible Agrodolce Brussels Sprout Crostini with Whipped Ricotta! Imagine crispy, golden baguette slices topped with creamy, whipped ricotta and caramelized Brussels sprouts dancing in a sweet and tangy balsamic glaze. This Italian-inspired small plate is not just a recipe—it's a flavor explosion that will have your guests begging for more, proving that Brussels sprouts can be the star of the show, not just a side dish afterthought.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 baguette, sliced
- 2 cups Brussels sprouts, shredded
- 1/4 cup balsamic vinegar
- 1 cup ricotta cheese
- 2 tablespoons honey
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice crisp on the crostini.
- Slice the baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet in a single layer.
- Drizzle the sliced baguette with olive oil, ensuring each piece is lightly coated. Season with a pinch of salt and pepper.
- Place the baking sheet in the preheated oven and toast the baguette slices for about 8-10 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
- While the crostini are baking, prepare the agrodolce Brussels sprouts. In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the shredded Brussels sprouts to the skillet, seasoning with salt and pepper. Sauté for about 5 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Pour in the balsamic vinegar and honey, stirring to combine. Continue to cook for an additional 2-3 minutes until the mixture is slightly thickened and the Brussels sprouts are well coated. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese with a drizzle of olive oil, salt, and pepper to taste. Whip the mixture with a fork until it is creamy and smooth.
- Once the crostini are toasted, remove them from the oven and let them cool slightly. Spread a generous layer of the whipped ricotta on each slice.
- Top the ricotta-covered crostini with a spoonful of the agrodolce Brussels sprouts mixture, ensuring each piece is well adorned.
- Drizzle a little extra balsamic vinegar or honey over the top for added flavor, if desired.
- Serve the Agrodolce Brussels Sprout Crostini warm or at room temperature as a delightful appetizer for your guests.
Tips
- Choose fresh, firm Brussels sprouts and shred them finely for even cooking and maximum flavor absorption.
- Use a high-quality balsamic vinegar for the best agrodolce (sweet and sour) effect.
- Don't overcrowd the skillet when sautéing Brussels sprouts to ensure proper caramelization.
- Toast the crostini just until golden—watch them closely to prevent burning.
- For extra richness, consider adding a tiny drizzle of truffle oil over the finished crostini.
- Prep ingredients in advance and assemble just before serving to maintain the perfect texture of the crostini.
- Experiment with different honey varieties like wildflower or lavender for subtle flavor variations.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 15mg
