Charred Brussels Sprout Crostini

Charred Brussels Sprout Crostini
Prep Time
20 min
Cook Time
10 min
24 servings

If you’re looking for an easy party appetizer that’s ready in almost no time at all, these charred brussels sprout crostinis fit the bill.



cup sugar
cup Champagne vinegar
cup dried cranberries
lb(s) Brussels sprouts, sliced into thin rounds
cup extra-virgin olive oil
tsp salt
tsp red pepper flakes
1 ¼
cups ricotta
cup pine nuts, toasted
crostini (see Cook's Note)



Cook's Note: To make the crostini, brush twenty-four 1/4-inch-thick baguette slices with 1/4 cup extra-virgin olive oil, and sprinkle with a 1/4 teaspoon salt. Bake in a 400ºF oven for about 5 minutes, rotating halfway through.

Step 1

Preheat the broiler to high.

Step 2

Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to plump the cranberries.

Step 3

Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.

Step 4

In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

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