Ricotta Crostini With Brussels Sprouts
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Oregano (dried)6 cups
Canola Oil (for frying)1 cup
Grated Parmesan2 tbsps
Red Wine VinegarDirections:
1
Preheat the oven to 350 degrees F
2
Toast the bread: In a large bowl, add the bread slices and toss with the olive oil, a sprinkle of salt and the oregano
3
Toss to blend and arrange them in a single layer on a baking sheet
4
Place the tray in the oven and bake until golden brown, 6 to 8 minutes
5
Set aside
6
In a large pot, heat the oil to 375 degrees F
7
Prepare a baking sheet fitted with a kitchen towel to drain the leaves as they come out of the oil
8
To test the temperature of the oil, put a few Brussels sprout leaves on a slotted spoon and submerge them in the oil
9
It should bubble slightly and the leaves should gradually rise to the top
10
Fry the rest of the leaves in small batches until they become light brown
11
Transfer them to the kitchen towel
12
Season with salt immediately
13
Assemble the crostini: Top each slice of bread with some of the ricotta
14
Season with salt and pepper
15
Top with some of the Brussels sprout leaves and the Parmesan
16
Sprinkle with vinegar
17
Serve immediately