Giada De Laurentiis' Charred Brussels Sprout Crostini

Cook along with Giada as she creates an easy appetizer with charred Brussels sprouts and a creamy ricotta spread that is so good, it makes her do a little dance! Get the recipe ▶ https://foodtv.com/3FBkR8e Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Charred Brussels Sprout Crostini RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Intermediate Total: 45 min Active: 45 min Yield: 24 crostini 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 (see Cook's Note) Directions 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, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and 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. Cook’s Note To make the crostini, brush twenty-four 1/4-inch-thick baguette slices with 1/4 cup extra-virgin olive oil, and sprinkle with a 1/4 teaspoon salt. Bake in a 400-degree oven for about 5 minutes, rotating halfway through. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #FoodNetwork #CharredBrusselsSproutCrostini Giada De Laurentiis' Charred Brussels Sprout Crostini | Food Network https://www.youtube.com/watch?v=HNIyFvBbISE