Shredded Brussels Sprout and Ricotta Toast

Ingredients for Shredded Brussels Sprout and Ricotta Toast

• 30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally

• 120ml olive oil, divided

• 60ml golden raisins

• 40g pine nuts

• 1 medium shallot, finely chopped

• 1 tablespoon finely grated lemon zest (from 1 lemon)

• 45ml fresh lemon juice

• 2 teaspoons honey

• 1 1/2 teaspoons Dijon mustard

• 1 teaspoon kosher salt

• 1/4 teaspoons freshly ground black pepper, plus more

• 450g Brussels sprouts, trimmed, halved lengthwise through root

• 475ml high-quality whole-milk ricotta

• Flaky sea salt

How to make Shredded Brussels Sprout and Ricotta Toast

Arrange racks in upper and lower thirds of oven; preheat to 191°C. Arrange bread on 2 rimmed baking sheets and brush with 60ml oil. Toast until lightly browned, 8–10 minutes.

Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.

Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 minutes. Transfer to a small plate; let cool.

Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 teaspoons pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.

Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.

Spread toasts with ricotta (about 1 tablespoon each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.