If you’re looking for the perfect Thanksgiving party appetizer, these brussels sprout crostini are it! Toasted crostini topped with ricotta, cranberries, charred brussels sprouts and pine nuts make for a powerfully delicious bite. Crostini have long been my favorite make-ahead party app, and this recipe ties together all your favorite Thanksgiving flavors. Since they mostly just require assembling, they’re a quick and easy way to feed a crowd!
These crostini are one of my favorite vegetarian options to serve for people who might be skipping the turkey. While you’re menu planning, be sure to check out some of my favorite Thanksgiving recipes from stuffing, to cornbread and of course, turkey!
Charred Brussels Sprout Crostini
- 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 see Cook's Note
- As seen on: Giada's Holiday Handbook Episode 3. Friendsgiving Party.
- Preheat the broiler to high.
- Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to plump the cranberries.
- Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
- In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.