Petite toast points, with a thin layer of Lemon-Ricotta Spread and adorned with shaved Brussels sprouts and a tasty ham salad, are a fantastic light bite for guests to nibble on while sipping copious cups of tea. Pictured with our Zucchini Tartlets.
Shaved Brussels with Ham on Lemon-Ricotta Toast Points
Serves: 24
Ingredients
- 6 slices white bread, frozen
- 4 tablespoons unsalted butter, melted
- 1 cup shaved Brussels sprouts (approximately 1⁄4 pound)
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1⁄4 cup diced deli ham
- 3 tablespoons apple cider vinegar
- 1 tablespoon thinly sliced shallot
- 1 teaspoon whole-grain mustard
- 1 teaspoon honey
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon fresh lemon juice
- Lemon-Ricotta Spread (recipe follows)
Instructions
- Preheat oven to 375°.
- Using a large sharp knife, trim and discard crusts from frozen bread slices to create 3-inch squares. Cut each bread slice diagonally into equal triangles. Place bread triangles on a rimmed baking sheet. Brush both sides of triangles with melted butter.
- Bake until golden brown, approximately 3 minutes per side. Let toast points cool completely.
- In a large bowl, place Brussels sprouts.
- In a small medium skillet, heat teaspoon olive oil. Add ham and cook over medium heat until browned and crispy, approximately 8 minutes. Using a slotted spoon, remove ham and add to bowl with Brussels sprouts.
- To the same skillet, add vinegar; cook over medium heat, scraping bits from bottom of pan. Let simmer until slightly reduced, approximately 2 minutes. Stir in shallot, mustard, honey, salt, and pepper until well combined. Add remaining 2 tablespoons oil in a slow and steady stream, whisking constantly. Remove from heat and stir in lemon juice.
- Carefully pour hot dressing over Brussels sprouts mixture, tossing until well combined. Cover and refrigerate until cooled or for several hours until needed.
- Just before serving, spread a scant 1 teaspoon Lemon-Ricotta Spread onto each toast point. Top each with approximately 1 teaspoon Brussels sprouts mixture. Serve immediately.
Lemon-Ricotta Spread
Serves: Approximately 2⁄3 cup
Ingredients
- 1⁄2 cup whole-milk ricotta cheese
- 2 teaspoons heavy whipping cream
- 1 small clove garlic, grated
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon fine sea salt
Instructions
- In a medium bowl, whisk together cheese, cream, garlic, lemon zest, lemon juice, and salt until fluffy. Use immediately, or cover and refrigerate for a few hours until needed.
