Charred Brussels Sprout Toast with Ricotta

1. Toast the Bread

Start by heating some olive oil in a large pan over medium heat. Place your slices of sourdough or country bread in the pan. Let them toast for about 4 minutes on one side until they're golden, then flip and toast for another minute on the other side. Once toasted, rub each slice with the cut side of a garlic clove and lightly season with kosher salt. Set the toasts aside on a plate.

2. Char the Brussels Sprouts

Add a bit more olive oil to the same pan and spread the sliced Brussels sprouts out in an even layer. Sprinkle with salt and freshly ground black pepper. Allow the sprouts to cook undisturbed for 3 to 5 minutes on the first side. This undisturbed cooking is crucial as it allows the sprouts to caramelize and develop those tasty charred spots. Stir them slightly and let them cook for another 2 to 4 minutes on the other side. Continue this process until you see a good mix of browned and charred spots, which is your visual cue that they’re ready.

3. Finish the Brussels Sprouts

Once the Brussels sprouts are nicely charred, squeeze the juice of a medium lemon over them, adding more salt and pepper to taste. Stir to combine, letting the lemon's acidity enhance the flavors.

4. Assemble the Toasts

Spread a generous amount of whole-milk ricotta on each slice of the prepared bread. Top with a heaping portion of the charred Brussels sprouts. Drizzle with a touch more olive oil and another squeeze of lemon juice if you like. Finish with a sprinkle of red-pepper flakes for a bit of heat and a scattering of coarsely chopped, toasted hazelnuts for added crunch.