Whipped Ricotta and Dilled Brussels Sprouts Bruschetta

This recipe was created by Opera Singer in the Kitchen for The Paisley Farm Recipe Challenge.

Category Appetizer
Prep 10 mins
Cook 15 mins
Ready-in 25 mins
Yields 20-25 bites


For Roasted Garlic
8 garlic cloves
olive oil spray
For the Whipped Ricotta
15 ounces whole-milk ricotta
4 roasted garlic
3/4 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
2 Tbsp olive oil
For Assembly
1 French baguette, sliced 1/2 inch thick
unsalted butter
Himalayan salt
1 lemon for zesting
truffle olive oil for drizzle
1/4 cup chopped parsley
Paisley Farm Dilled Brussels Sprouts


For Roasted Garlic
  1. Cook 6-8 garlic cloves on a sheet pan sprayed with olive oil and cook on 400 Fahrenheit for 15 minutes. Remove from oven. Only use 4 garlic cloves for recipe, save the rest for a treat.
For Bruschetta
  1. Slice a baguette into 20-25 slices. Place slices on oiled baking sheet. Butter each bread slice with unsalted butter on one side. Place in oven at the same time with garlic. Cook for 15 minutes, flipping bread at the 10 minute mark.
For Whipped Ricotta
  1. In a food processor, add all the ingredients and blend until the garlic is processed into ricotta. Set aside.
  1. Take one baguette slice, add 1 Tbsp whipped ricotta, add 4-6 quartered dilled Brussels sprouts. Repeat with all the slices.
  2. Finally, add lemon zest to all the bruschetta, sprinkle some salt over the bruschetta and drizzle with truffle olive oil.

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