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Caramelized Brussels Sprout Crostini with Ricotta and Bacon
Recipes
Caramelized Brussels Sprout Crostini with Ricotta and Bacon
16 servings
35 minutes total

Ingredients

  • 1 lemon, for zest/juice
  • 1 lb fresh Brussels sprouts
  • 8 oz Bakery baguette (or French bread)
  • ¼ cup olive oil
  • ½ cup Marcona almonds
  • 6 slices Smithfield Thick Cut Bacon
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon crushed red pepper
  • 8 oz whole milk ricotta cheese (or goat cheese)
  • ¼ cup honey

Steps

    1. Preheat oven to 400°F. Zest lemon (1 teaspoon), then juice (2 tablespoons). Trim and halve sprouts, then slice thinly. Slice bread into 16 (½-inch-thick) slices; arrange on baking sheet and brush with oil. Bake 4–5 minutes until toasted, then set aside to cool. Chop almonds coarsely.
    2. Cut bacon into ½-inch slices (wash hands) and place in large sauté pan on medium. Cook and stir 8–10 minutes until crisp; remove bacon with slotted spoon, reserving drippings in pan.
    3. Increase heat to medium-high 1–2 minutes; add sprouts in even layer. Cook 3 minutes until browned on 1 side (do not stir). Stir or flip to other side; cook 3–4 more minutes, stirring occasionally, until crisp-tender.
    4. Stir in ½ teaspoon salt, crushed red pepper, and lemon zest and juice; return bacon to pan and cook 1 more minute, then remove pan from heat. Spread 2 tablespoons cheese on each piece of toast; sprinkle with remaining ½ teaspoon salt. Top with sprouts mixture, sprinkle evenly with almonds, and drizzle with honey. Serve.
    Chef's Tip: Add a fried egg on top of crostini for a new take on breakfast. Watch out, avocado toast!

Amount per 1⁄16 recipe serving: Calories 210, Total Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 330mg, Total Carb 16g, Fiber 1g, Sugars 5g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%