Crostini with Roasted Brussels Sprouts

Ingredients:

• 24 crostini
• 1/4 cup sugar
• 1/4 cup champagne vinegar
• 1/3 cup dried cranberries
• 450 g Brussels sprouts, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon of salt
• 0.5 tsp red pepper flakes
• 1 and 1/4 cups ricotta
• 1/3 cup toasted pine nuts

Preparation:

1. Preheat oven to grill mode.
2. In a small saucepan, combine the sugar and vinegar. Bring to a boil over medium heat and simmer until the sugar is completely dissolved and the mixture begins to thicken slightly, about 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to allow the cranberries to bloom.
3. Meanwhile, on a rimmed baking sheet, combine the chopped Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoon salt, and red pepper flakes. Mix well. Roast in the oven for 6 minutes, stirring and rotating the baking sheet, until evenly browned. Transfer the sprouts to a medium bowl and, while hot, toss with the cranberry mixture. Set aside for 5 minutes to allow the flavors to meld.
4. In a small bowl, combine the ricotta with the remaining 2 tablespoons olive oil and 1/4 teaspoon salt. Using a small offset spatula, spread the ricotta mixture over the crostini.
5. Top each slice with a spoonful of Brussels sprouts and cranberries and sprinkle with a few pine nuts.
   
   To make crostini, grease 24 1/2-inch-thick baguette slices with 1/4 cup olive oil, sprinkle with 1/4 teaspoon salt. Bake in the oven at 200°C for 5 minutes, rotating the pan halfway through baking.