I just learned something new! I always thought they were spelled ‘Brussel sprouts’. And they’re not. They’re spelled ‘Brussels sprouts’…with an s at the end of Brussel. How did I not know this? I was literally getting super annoyed with my spellcheck because it kept giving me the red flag of a misspell and I was so sure that I was right. So I stopped and Googled it and Wikipedia proved me wrong! And now I know, and now I’ll spell it correctly from here on out. Another fun fact for you that I learned doing random research… Google used to have a problem with people using their name in verb form. They thought if everyone started saying ‘I Googled it’ that it would dilute their brand recognition…as if that would ever be a thing. That’s like saying Amazon could ever have anything to worry about. It just doesn’t seem possible. What DOES seem possible is making this flatbread in under 20 minutes…and it is.
Brussels sprouts are one of my most favorite things to roast. They are an easy go-to veggie on weeknights when I need to throw something into the mix at the last minute, and they take only a few minutes to prepare. I usually just toss them with a little olive oil, salt and pepper, roast for 15 and we’re good to go. Last week I had a handful of uncooked ones left over from I don’t even know when, but they were still good and so I decided to do a flatbread with them. If you haven’t had brussels on a flatbread before, you really must try it because it is so good, and different! I like adding some red onion for a little spice, dried cranberries for some sweetness, and then the smallest amount of goat cheese because it really does marry all of the other flavors together. Now, if you aren’t a big fan of goat cheese, I totally get it. It took me years to get on board with the strength of it and I’m pretty sure that the first time I tried it I swore it would be a never-again thing. And I don’t know exactly when it happened but it’s now a definite must-have-in-cheese-drawer thing because of how much I love it with beets, and zucchini, and on salad, and on this flatbread. Having said that, feta or fontina would be a good substitute if you’re in the never-again state of mind. Just get it done and in your belly! ENJOY!!!
Ricotta and Goat Cheese Flatbread with Shaved Brussels
- 1 12- inch whole-wheat flatbread crust
- 7-8 medium sized brussels sprouts
- 2/3 cup ricotta cheese
- 1/4 cup goat cheese crumbles
- 1/2 small red onion
- 1/4 cup dried cranberries
- leaves from 2 sprigs fresh thyme
- olive oil for drizzling
- salt and pepper to taste
- Preheat oven to 425 degrees and line a baking sheet with parchment paper or a Silpat.
- Evenly spread the ricotta over the crust leaving a 1/2 inch border. Use a sharp knife to carefully slice the brussels sprouts into very thin shavings and sprinkle them over the ricotta.
- Evenly distribute the red onion, cranberries, and goat cheese over top the brussels and drizzle with a little bit of olive oil. Season with salt and pepper to taste and sprinkle the thyme leaves all around. Bake for 10-12 minutes until the brussels are beginning to golden. ENJOY!