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Shredded Brussels Sprout and Ricotta Toast

Name: Shredded Brussels Sprout and Ricotta Toast
Cuisine: italian
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

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Ingredients

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directions

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.
2.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
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.
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.
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.
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.

Recipes sourced from Epicurious.com.

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