roasted brussels sprouts and whipped ricotta bruschetta
- Author: Salt & Share
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Appetizers
- Method: Baking
- Cuisine: French
- 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.
