Smitten Kitchen's Brussels Sprouts Toasts | Williams Sonoma

Name: Smitten Kitchen's Brussels Sprouts Toasts | Williams Sonoma
Total time: 45 min
Ingredients: Olive oil; 6 medium-size slices sourdough or country bread, each 1/2 inch (12 mm) thick; 1 garlic clove, halved; Kosher salt and freshly ground black pepper; 1 lb. (500 g) brussels sprouts, trimmed, halved lengthwise and sliced 1/8 inch (3 mm) thick, or 12 oz. (375 g) sliced brussels sprouts; 1 medium lemon; 1 cup (8 oz./250 g) whole-milk ricotta cheese; Red pepper flakes, to taste; 1/2 cup (2 3/4 oz./80 g) hazelnuts, toasted, loose skins removed, coarsely chopped

www.williams-sonoma.com

An easy Thanksgiving appetizer recipe from Smitten Kitchen blogger Deb Perelman for charred Brussels sprouts toasts with ricotta, lemon and hazelnuts.

View full recipe on www.williams-sonoma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.

Share this recipe:

Ingredients

Olive oil
6 medium-size slices sourdough or country bread, each 1/2 inch (12 mm) thick
1 garlic clove, halved
Kosher salt and freshly ground black pepper
1 lb. (500 g) brussels sprouts, trimmed, halved lengthwise and sliced 1/8 inch (3 mm) thick, or 12 oz. (375 g) sliced brussels sprouts
1 medium lemon
1 cup (8 oz./250 g) whole-milk ricotta cheese
Red pepper flakes, to taste
1/2 cup (2 3/4 oz./80 g) hazelnuts, toasted, loose skins removed, coarsely chopped