Whipped ricotta? Say no more. Mixed with olive oil and spread onto bread? It’s my weakness. Topped with crispy, caramelized brussels? Say no more, sign us up. Not only is this bruschetta SO easy, but it will impress your guests and make their stomachs happy.
Printroasted brussels sprouts and whipped ricotta bruschetta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Appetizers
- Method: Baking
- Cuisine: French
Ingredients
- 12 oz shaved brussels sprouts
- 16 oz whole milk ricotta
- 5 tablespoons olive oil, divided + additional if desired
- I loaf french bread
- 3/4 teaspoon sea salt, divided
- fresh ground pepper and sea salt to taste
Notes
- Preheat oven to 400.
- Slice french bread loaf in thirds and then slice each third lengthwise, creating 6 long pieces.
- Place in oven on foil lined cookie sheet and toast, approximately 10 minutes.
- Remove from oven and remove bread onto platter.
- Place brussels on same cookie sheet and drizzle with 4T of olive oil and ½ t salt.
- Cook in oven for 15-20 minutes, until caramelized and slightly charred.
- While brussels are cooking, whip in ricotta food processor with 1 T olive oil and 1/4 t salt.
- Spread 3-4 T ricotta on each piece of bread, drizzle each piece with additional olive oil, if desired.
- Remove brussels from oven and divide equally over bread, pressing down into the ricotta.
- Sprinkle withe sea salt and fresh ground pepper to taste. Serve immediately.
with love,
Salt & Share