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Crostini with Ricotta, Brussels Sprouts and Maple Bacon

Bobby Flay
  • minutes
  • Serves

INGREDIENTS

8

slices Bacon

16

Brussels sprouts, large

1

Lemon, zest

2 tsp

Thyme, fresh

1/4 cup

Maple syrup, pure Grade B

1

Kosher salt and pepper

1

Olive oil

1

Long french baguette

4 tbsp

Butter, unsalted

2 cups

Ricotta, fresh