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
  1. Preheat oven to 375°.
  2. 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.
  3. Bake until golden brown, approximately 3 minutes per side. Let toast points cool completely.
  4. In a large bowl, place Brussels sprouts.
  5. 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.
  6. 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.
  7. Carefully pour hot dressing over Brussels sprouts mixture, tossing until well combined. Cover and refrigerate until cooled or for several hours until needed.
  8. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shaved-brussels-with-ham-on-lemon-ricotta-toast-points/