Name: Shredded Brussels Sprout and Ricotta Toast
Cook time: 45 minutes
Total time: 55 minutes
Yield: 12–15 servings
Ingredients: 30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally; 1/2 cup olive oil, divided; 1/4 cup golden raisins; 1/4 cup pine nuts; 1 medium shallot, finely chopped; 1 tablespoon finely grated lemon zest (from 1 lemon); 3 tablespoons fresh lemon juice; 2 teaspoons honey; 1 1/2 teaspoons Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper, plus more; 1 pound Brussels sprouts, trimmed, halved lengthwise through root; 2 cups high-quality whole-milk ricotta; Flaky sea salt

Top view of triangular toasts topped with ricotta cheese and shredded Brussels sprouts on a blue serving platter.

Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

Recipe information

Total Time
55 minutes
Yield
12–15 servings

Ingredients

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

1/2 cup olive oil, divided

1/4 cup golden raisins

1/4 cup pine nuts

1 medium shallot, finely chopped

1 tablespoon finely grated lemon zest (from 1 lemon)

3 tablespoons fresh lemon juice

2 teaspoons honey

1 1/2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more

1 pound Brussels sprouts, trimmed, halved lengthwise through root

2 cups high-quality whole-milk ricotta

Flaky sea salt

Preparation

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8–10 minutes.
Step 2
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Step 3
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 minutes. Transfer to a small plate; let cool.
Step 4
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Step 5
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.
Step 6
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.

TagsToast Sandwich Brussels Sprout Vegetable Raisin Dried Fruit Fruit Ricotta Cheese Dairy Pine Nut Nut Starter Snack Dinner Vegetarian Food Processor Fall Epicurious

Recipe notes

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