My Favorite Dinner Party - Appetizers
Charred Brussels sprout crostini topped with ricotta and cranberry-vinegar glaze, sprinkled with pine nuts—crispy perfection!
Ingredients
- 1/4 cup sugar
- 1/4 cup Champagne vinegar
- 1/3 cup dried cranberries
- 1 pound Brussels sprouts, sliced into thin rounds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 1/4 cups ricotta
- 1/3 cup pine nuts
- toasted 24 crostini
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