Shredded Brussels Sprout and Ricotta Toast
Shredded Brussels Sprout and Ricotta Toast is a flavorful French French Receipes dish prepared with quality ingredients. Arrange racks in upper and lower thirds of oven; preheat to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
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 tsp. 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 Tbsp. each).
Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts.
Top with lemon zest, pepper, and sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.