Charred Brussels sprout toast with ricotta from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 98) by Deb Perelman

  • lemons
  • sourdough bread
  • Show all ingredients...
  • Serves : 6 toasts

  • EYB Comments

    Can substitute country bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute country bread for sourdough bread.

  • SheilaS on March 21, 2026

    Delicious! I used some leftover whipped lemon ricotta from another book and it was perfect.

  • SpatulaCity on March 12, 2024

    Delicious! Added some chopped fresh thyme and it was a nice add.

  • sandiegoveg on February 04, 2023

    Made as written, except substituted pecans for hazelnuts (what had in hand). Could not believe how delish. No detail should be overlooked!

  • averythingcooks on January 23, 2023

    I scaled everything back for 2 of us to split 1 ciabatta bun & used cashews for the nuts. Reviews were mixed (& I guess predictable). T already loves brussels sprouts but was not a fan of this idea (ie he just ate the veg off of his 2nd piece, leaving behind the rest) and as for me (trying to become a fan!), I ate it but it certainly hasn't converted me. This means that through no fault of its own, this is an unlikely repeat - but at least I tried.

  • Eleanorconroy on January 17, 2023

    I used pine nuts instead of hazelnuts (because that's what I had in the cupboard) and just put the bread in the toaster rather than frying it. It was quick, easy and delicious - I'll definitely be making this one again!

  • Jviney on December 12, 2022

    This was yummy. I thought while I was making it that it was probably not going to be worth the amount of work to essentially shred all the tiny Brussels sprouts, but it was! We liked it!

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