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Agrodolce Brussels Sprout Crostini with Whipped Ricotta |

Agrodolce Brussels Sprout Crostini with Whipped Ricotta

  • Yield: 6-8 servings 1x



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)


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.


  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.