Active Time

　　45 minutes

　　Total Time

　　55 minutes

　　A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

　　

Ingredients

12–15 servings

　　30 (1/2") slices baguette or rustic country-style bread, or 15 slices Pullman bread, cut in half diagonally

　　1/2 cup olive oil, divided

　　1/4 cup golden raisins

　　1/4 cup pine nuts

　　1 medium shallot, finely chopped

　　1 tablespoon finely grated lemon zest (from 1 lemon)

　　3 tablespoons fresh lemon juice

　　2 teaspoons honey

　　1 1/2 teaspoons Dijon mustard

　　1 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper, plus more

　　1 pound Brussels sprouts, trimmed, halved lengthwise through root

　　2 cups high-quality whole-milk ricotta

　　Flaky sea salt

　　

Step 1

Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8–10 minutes.

　　

Step 2

Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.

　　

Step 3

Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 minutes. Transfer to a small plate; let cool.

　　

Step 4

Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.

　　

Step 5

Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.

　　

Step 6

Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.