Brussels Sprouts Bruschetta


Anyone who knows me well, will tell you that this is a favorite breakfast of mine.

Once a week, I roast a pound or two of these little cruciferous morsels (which tames there bittery-bite and brings out their softer, sweeter side), to have on hand for a quick and healthy meal. I toast a hearty slice of whole grain bread, smear on ricotta (smooths out the bitterness of the sprouts), add a generous drizzle of robust extra-virgin olive oil and sprinkle with a good course salt. Paired with a fresh orange plucked fresh from a tree in the yard, and a cappuccino … it’s a great way to start the day!


  • Brussels Sprouts
  • Rustic Bread
  • Ricotta
  • Extra-Virgin Olive Oil (Robust)
  • Course Sea Salt
  1. Place sprouts in an oven-proof baking dish, drizzle with olive oil, sprinkle with course salt. I use frozen Brussels sprouts (because I keep several packages handy in the freezer). If you use fresh, purchase small (less bitter), tightly closed orbs that are uniform in size. Roast in a preheated 375* oven until tender. This could be from 50 minutes to over an hour depending on the size of the sprout. They should pierce easily with a fork when done. Let cool a bit, then slightly smash with a fork (this way they don’t roll off the bread).
  2. Toast or grill a thick slice of your favorite rustic, chewy bread.
  3. Smear with ricotta, top with as many sprouts as you like (I pile them on).
  4. Drizzle with a generous amount of a green, intensely fruity, robust EVOO.
Fresh Fennel and Orange Salad
Pasta con le Sarde