Crostini – Italian appetizer of sliced crispy bread with all kinds of toppings combining to taste. Try crostini with ricotta and baked Brussels sprouts in cranberry syrup. Fry the baguette slices in the oven, grease them with a mixture of ricotta and olive oil, and top with cabbage. Fry Brussels sprouts are better in the oven in the grill mode at high temperature no longer than 6 minutes and then it will get more rich taste and will become softer, while maintaining its bright color, only in places covered with a crispy golden crust. Not forget to stir the cabbage while baking. друзьями: 
Time: 45 мин.Difficulty: easy Quantity: 24 canapes Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 crostini
- 1/4 Art. Sahara
- 1/4 Art. champagne vinegar
- 1/3 Art. dried cranberries
- 450 gr thin brussels sprouts
- 1/4 Art. olive oil
- 1 tsp salt
- 0.5 tsp red pepper flakes
- 1 and 1/4 Art. ricotta
- 1/3 Art. roasted pine nuts
Recipes with similar ingredients: Brussels sprouts, cheese ricotta, pine nuts, red pepper flakes, dried cranberries, champagne vinegar toast
Recipe preparation:
- Preheat the oven in grill mode.
- In a small saucepan, combine sugar and vinegar. Bring to boil over medium heat and cook until sugar is completely it will dissolve and the mixture will not begin to thicken a little, 3 minutes. Take off cookers and stir in dried cranberries. Leave for 10 minutes to cranberries swollen.
- Meanwhile, on a baking sheet with the sides, mix the chopped Brussels sprouts, 2 tbsp. l olive oil, 3/4 tsp salt and red pepper flakes. Mix well. Roast in the oven for 6 minutes, stirring and turning over the baking sheet of another side until the vegetables are evenly browned. Shift cabbage in a medium-sized bowl and, while hot, mix with cranberry a mixture. Set aside for 5 minutes to mix the flavors.
- In a small bowl, mix the ricotta with the remaining 2 tbsp. l olive oil and 1/4 tsp salt. Using a small With a pastry spatula, apply the ricotta mixture to the crostini.
- On top of each slice lay out a spoonful of Brussels sprouts with cranberries and sprinkle with several pine nuts. cook crostini, grease 1/4 tbsp. olive oil 24 slices of baguette 0.5 cm thick, sprinkle 1/4 tsp. salt. Bake in the oven at 200 ° for 5 minutes, Turning baking sheet on the other side in the middle of baking.
