Yes to Yolks

a food journal

  • Home
  • Recipes
  • About
  • Work with Me
  • Privacy Policies

Agrodolce Brussels Sprout Crostini with Whipped Ricotta

December 11, 2015 by Molly 1 Comment

Jump to Recipe·Print Recipe

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

Remember how I was talking last time about hypothetically hosting a holiday party and living vicariously through all our friends/family who get to do so each year? Well, that trend is carrying over to today’s post.

I think, 11 days into December, I’m finally getting bitten by the holiday bug. It’s taken me a little longer than usual this year, but I am so into it now.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

In the spirit of that, I am sharing the perfect, and I mean PERFECT, holiday party appetizer with you today. I’m flipping out over this one. I know what you’re thinking: “you flip out over everything you share.” And yes, that’s totally true…because everything I share on here has definitely earned my “this is awesome” stamp of approval. Only the best for you guys.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

But this app?! Well, it’s almost too good to be true. Do you ever have moments where you’re eating something SO delicious that you almost can’t believe it can possibly be real? Hah, well, that’s what happened when I was eating these brussels sprout crostini. They are insane. #dramaticmuch?

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

Now, of course, I’m a little biased because I’m a HUGE brussels fan. But even I, through all my blinding love for brussels, understand that not everyone is aboard the train and some may need a little extra coaxing to give them a try. This recipe is the perfect coax! That or roasting them. You really can’t go wrong there.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

The brussels are sautéed in butter and oil until tender and then cooked in a sweet and sour (aka “agrodolce”) sauce and tossed with sweet-yet-tart dried cranberries (or cherries!). Then! They’re topped with a lovely grating of parmesan cheese. YUM. The scary “brussels” factor is masked perfectly. I was slurping this topping out of the pan before it even made it to the crostini. It is so scrumptious.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

It’s sweet and tangy and salty and brussel-y (in a good way!). Yesss.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

And then! Because I’m going all out in the name of the holidays, I’m throwing whipped ricotta into the situation. One of my most favorite things ever. Especially when it’s spread on crispy toasted bread and topped with that incredible brussels mixture. OH. EM. GEEEEE.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

Plus! These crostini are awfully festive, aren’t they? Red, white, and green! Christmas colors! Holiday party perfection! OK, enough with the exclamation points. Just freaking make these.

Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Agrodolce Brussels Sprout Crostini with Whipped Ricotta | yestoyolks.com

Agrodolce Brussels Sprout Crostini with Whipped Ricotta


  • Yield: 6-8 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale

For the Brussels:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 lb brussels sprouts, trimmed and thinly sliced
  • ½ teaspoon red pepper flakes
  • 3 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • ½ cup dried cranberries or cherries
  • Salt and pepper, to taste

For the Whipped Ricotta:

  • 1 (15-oz) container whole milk ricotta cheese
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

To Assemble:

  • 1 baguette, thinly sliced
  • Olive oil
  • Freshly grated parmesan cheese (about ⅓ cup)

Instructions

For the Brussels:

  1. Heat the oil and butter together in a large skillet. Once hot, add the brussels with a little salt and cook until mostly tender, about 5-7 minutes. Stir in the red pepper flakes, vinegar, and sugar and stir to mix well. Cook for another 2-3 minutes.
  2. Stir in the dried fruit and season, to taste, with salt and pepper. Allow mixture to cool.

For the Ricotta:

  1. While the brussels are cooking, place the ricotta in a food processor and process until very smooth and fluffy, about 2 minutes. Add the olive oil and whip again for a minute or so. Season with salt and pepper. Keep at room temperature until ready to serve (unless you’re making it really in advance – keep it in the fridge and let it come to room temperature again before serving).

To Assemble:

  1. Preheat the oven to 400°F and line a baking sheet with parchment. Line up the baguette slices in an even layer on the sheet and drizzle with olive oil. Bake for 10-12 minutes or until golden and crispy. Allow to cool slightly.
  2. Top each cooled slice with a couple tablespoons of the whipped ricotta and then finish with a scoop of the brussels mixture. Finish each with a grating of parmesan cheese and serve.

NOTE:

  1. All the components for these crostini can be prepped completely ahead. Assemble as close to serving time as possible to prevent the bread from getting soggy. These toasts are great slightly warm or at room temperature.

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Related

Filed Under: Appetizers & Snacks, Recipes, Vegetables, Vegetarian Tagged With: appetizers, brussels sprouts, crostini, holidays, party food, snacks, whipped ricotta

« Creamy Parsnip Soup with Cornbread Croutons, Crispy Bacon, & Pomegranate Arils
Peppermint Crème Brulée »

Comments

  1. Cat says

    December 11, 2015 at 12:05 pm

    Fabu! I bet Joe would love these. And well, that crunchy baguette is calling for me…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi there. I’m Molly. Welcome to my little space devoted to all things FOOD! More about me...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • November & December Favorites
  • Creamy White Bean & Gnocchi Soup
  • Soft Pretzel Strata
  • Snickerdoodle Skillet Cookie
  • Gingerbread Cinnamon Rolls
  • Peppermint Cocoa Blossoms

Archives

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • RSS - Posts
  • RSS - Comments

Connect

Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
Copyright © 2023 Yes to Yolks