Zesty Brussels Sprouts Crostini with Crunchy Bacon and Almonds
Do you crave a delicious combination of crunchy, savory, and sweet? Look no further than our Zesty Brussels Sprouts Crostini! Assembled with thick, crispy bacon, creamy ricotta, and tantalizing honey, this delightful dish is a symphony of flavors and textures. The crispness of Marcona almonds perfectly complements the soft and zesty Brussels sprouts, bringing this elegant appetizer to life.
When preparing this delightful crostini, selecting fresh ingredients is crucial. Opt for firm Brussels sprouts and the best quality ricotta or goat cheese you can find. Each component plays a distinct role: the lemon adds vibrancy, while honey offers a delightful sweetness. To achieve the ideal crostini texture, ensure that the bread is toasted to a golden brown; this prevents sogginess while maintaining a satisfying crunch. Simply slicing the Brussels sprouts thinly ensures even cooking, lending them tenderness without losing their natural snap.
Before you begin, preheat your oven to 400°F. Get your sprouts ready by trimming, halving, and slicing them thinly. This step allows the heat to penetrate evenly, perfecting the texture. As you toast the baguette slices, they become the perfect vessel for the rich cheese and vibrant mix of ingredients. Remember, the process requires a bit of patience—bacon should be cooked slowly to achieve the perfect crispiness. Finally, elevate the crostini with a drizzle of high-quality honey, contrasting the briny bacon and nutty almonds.
Ingredients
- 1 lemon (for zest and juice) - Adds brightness and acidity.
- 1 lb fresh Brussels sprouts - The star ingredient for texture and freshness.
- 8 oz Bakery baguette (or French bread) - Provides a crispy, sturdy base.
- ¼ cup olive oil - Helps achieve a golden toast.
- ½ cup Marcona almonds - Offers a buttery crunch.
- 6 slices Smithfield Thick Cut Bacon - Adds savory depth with a smoky flavor.
- 1 teaspoon kosher salt, divided - Enhances the flavors without overpowering them.
- ½ teaspoon crushed red pepper - Delivers a mild heat for balance.
- 8 oz whole milk ricotta cheese (or goat cheese) - Creamy base for union of flavors.
- ¼ cup honey - Balances the savory ingredients with sweetness.
Step-by-Step Instructions
- Begin by preheating your oven to 400°F.
- Zest the lemon to gather 1 teaspoon, then juice it to collect 2 tablespoons. Set aside.
- Trim the Brussels sprouts and halve them. Proceed to slice them thinly for quick, even cooking.
- Slice the baguette into 16 pieces, each about ½-inch thick.
- Arrange the bread slices on a baking sheet. Brush each one lightly with olive oil. Bake for 4–5 minutes until they're toasted, then let them cool.
- Chop the Marcona almonds coarsely, revealing their rich, buttery texture.
- Slice the bacon into ½-inch pieces. Sauté in a large pan over medium heat until crisp, which should take 8–10 minutes.
- Use a slotted spoon to remove the bacon, reserving the drippings in the pan.
- Increase the heat to medium-high. Add the Brussels sprouts in an even layer and allow them to brown on one side without stirring, approximately 3 minutes. Stir or flip them; cook for another 3–4 minutes until crisp-tender.
- Season with ½ teaspoon of salt, crushed red pepper, lemon zest, and juice. Add bacon back to the sprouts and cook for an additional minute before removing from the heat.
- Spread approximately 2 tablespoons of ricotta cheese on each toast slice. Sprinkle with the remaining ½ teaspoon of salt.
- Evenly distribute the Brussels sprouts mixture over each piece of toast. Top with chopped almonds, and finish with a generous drizzle of honey.
- Serve immediately to enjoy while the flavors are fresh and warm.
Tips for Troubleshooting
- Too thick mixture? Add a splash of olive oil or lemon juice and mix gently to achieve the proper consistency.
- Too spicy? Soften the heat by adding additional ricotta or a sweet drizzle of extra honey.
- Toast too crunchy? Apply your toppings sooner to allow the ricotta to soften the bread slightly, if desired.
- Bacon burnt? Use medium heat and stir intermittently to prevent uneven cooking.
Ideas for Pairing with the Recipe
- Side dishes: A tangy Cabbage Slaw or Dijon Mustard Potato Salad will complement the crostini's flavors.
- Drinks: Pair with a light, crisp Sauvignon Blanc or a non-alcoholic elderflower spritzer for a refreshing fusion.
- Desserts: Finish with a citrus-infused sorbet or a delicate almond biscotti for a seamless culinary experience.
How to Store Properly
- For Refrigeration: Store any leftover assembled crostini in an airtight container for up to two days. Re-crisp them in the oven before serving to restore their texture.
- For Freezing: While not ideal for assembled crostini, separately freeze toasted bread and the cooked Brussels sprouts mixture in airtight bags. Assemble freshly when thawed.
- For Ingredients: Brussels sprouts can be stored raw in the fridge for up to a week. Keep almonds sealed for six months.
FAQs
- Can I use another type of cheese? Yes, goat cheese makes a flavorful and slightly tangy alternative to ricotta.
- Is there a vegetarian option? Replace bacon with smoked paprika-seasoned mushrooms for a similar depth of flavor.
- How can I make the dish less sweet? Reduce or omit the honey drizzle to prioritize savory flavors.
- Can another type of nut be used? While Marcona almonds are recommended, you can substitute with sliced almonds or pecans for a similar crunch.
