Shredded Brussels Sprout And Ricotta Toast
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil (divided)1 cup
Golden Raisins1 cup
Pine Nut1 medium
Shallot (finely chopped)3 tbsps
Lemon Juice (fresh)2 tsps
Honey1.5 tsps
Dijon Mustard1 tsp
Kosher SaltDirections:
1
Arrange racks in upper and lower thirds of oven; preheat to 375°F
2
Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil
3
Toast until lightly browned, 8–10 minutes
4
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes
5
Heat a medium skillet over medium-high
6
Toast pine nuts, stirring often, until browned, 4–6 minutes
7
Transfer to a small plate; let cool
8
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp
9
Pepper in a large bowl
10
While whisking, stream in remaining 1/4 cup oil
11
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor
12
Transfer to bowl with dressing and stir in raisins
13
Toss to coat and let sit 15 minutes
14
Spread toasts with ricotta (about 1 Tbsp
15
Each)
16
Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts
17
Top with lemon zest, pepper, and sea salt
18
Arrange racks in upper and lower thirds of oven; preheat to 375°F
19
Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil
20
Toast until lightly browned, 8–10 minutes
21
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes
22
Heat a medium skillet over medium-high
23
Toast pine nuts, stirring often, until browned, 4–6 minutes
24
Transfer to a small plate; let cool
25
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp
26
Pepper in a large bowl
27
While whisking, stream in remaining 1/4 cup oil
28
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor
29
Transfer to bowl with dressing and stir in raisins
30
Toss to coat and let sit 15 minutes
31
Spread toasts with ricotta (about 1 Tbsp
32
Each)
33
Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts
34
Top with lemon zest, pepper, and sea salt