Every so often my friends tell me about a recipe or something they ate and suggest maybe I want to 'make it even better'. For so many reasons I love when this happens. However, the conundrum for me is that I haven't either made their recipe or tasted the dish they want slightly reinvented. Which means unless they taste it, I really don't know if 'my' version is indeed a better one. And while I usually like to work 'solo' in the kitchen, especially when making and photographing a new recipe, I decided to ask one of my friends if she wanted to come over to witness chaos in action. Because it was she who was the one telling me about a flatbread recipe topped with a ricotta flavored lemon and Italian herbs, sautéed Brussels Sprouts, grated Italian cheeses, and a honey infused with chilies (aka Mike's Hot Honey). By asking her to join me in the kitchen, not only could I bounce my recipe revision ideas with her, I could get her very honest opinion on whether or not my version was as good as (or better) than the one she had made. As it turned out, what I initially envisioned as some of the changes to the recipe she gave me ended up changing for the better. Proof that two heads are sometimes better than one.
With some freshly made homemade ricotta in the refrigerator, I made a Whipped Lemon Thyme Ricotta instead of a ricotta mixed with lemon and Italian Herbs. Why did I make that change? Well, I happen to love the flavor combination of lemon and thyme. And in doing some reading about which herbs pair well with Brussels Sprouts, thyme was one of those regularly mentioned. But there was a secondary reason for this change. I wanted to use fresh rather than dried herbs. Not only because I believe fresh herbs are a better flavor enhancer, but I didn't have a jar of anything labeled Italian Herbs in my cabinet.
While it would have been easier to sauté some finely sliced Brussels Sprouts, I thought Roasted Brussels Sprouts might be more flavorful. There is just something irresistible about the flavor of roasted Brussels Sprouts.
Because I couldn't find a good flatbread at the grocery store, I bought some Naan. Actually I bought a package of both smaller ones and larger ones because I wasn't certain which one to use. I ended up using the larger ones. However, if I were going to make 'individual, non-shareable' servings I would definitely use the smaller ones. And rather than initially roast the Naan in the oven (like the recommendation of roasting the flatbread in the oven), I decided it should be lightly brushed with olive oil and grilled.
And those were all of the preliminary recipe changes I made and kept. However, once my friend arrived, almost all of what I envisioned for assembling the Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan shifted. For the better, I might add. Yes, definitely for the better.
I wasn't going to put the assembled Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan back in the oven before serving. I knew I wasn't going to use a package of pre-shredded Italian Blend cheeses, but I wasn't going to top it with both freshly shredded Fontina and shaved Parmigiano-Reggiano cheeses (just the Parmigiano-Reggiano). All I can say is thank goodness I had someone around to get me to change my Type A personality mind!
If you haven't yet tasted Mike's Hot Honey, a honey infused with chilies, all I can say is you aren't living your best life. While all of the layers of flavor in this Lemon Ricotta and Roasted Brussels Sprouts on Grilled Naan are seriously beyond amazing, the finishing touch of Mike's Hot Honey sends it over the top.
Roasting Brussels Sprouts at a high temperature (400 degrees F) amplifies their flavor significantly. From the charred, crispy leaves to the sweet, nutty, slightly caramelized flavor, roasted Brussels Sprouts are simply divine. Tossed in some olive oil, they roast for 30-40 minutes. Because the Brussels Sprouts are briefly reheated in the oven when the Naan is assembled, you can roast them several hours ahead and leave the out at room temperature.
What I learned in the process of making the Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan was to let the grilled Naan cool before slathering on a thick layer of the Whipped Lemon Thyme Ricotta. Not only does the Naan crisp up a bit when it's cooled, the ricotta doesn't melt into before it goes into the oven. And you definitely want to taste to the ricotta when you bite into this hearty appetizer.
After the layer of Whipped Lemon Thyme Ricotta on the cooled piece of Naan, goes a layer of the roasted Brussels Sprouts. Followed by a layer of shredded Fontina and shaved Parmigiano-Reggiano cheeses. Then it all goes back onto a baking sheet in a preheated 425 degree (F) oven for 5-6 minutes or until the cheese has melted. After removing the Naan from the oven, top with a little more shaved Parmigiano-Reggiano, a sprinkle of sea salt, some thyme leaves and julienned basil leaves, and a generous drizzle of Mike's Hot Honey. And then get ready to have one of the best bites of your life!
After just one bite, I knew this recipe was a keeper! From the earthiness of the roasted Brussels Sprouts, to the creaminess of both the whipped lemon thyme ricotta and melted Fontina cheese, to the saltiness of the Parmigiano-Reggiano cheese, to the flavor of fresh herbs, to the spiciness of Mike's Hot Honey, this is one mouthwatering, scrumptious, satisfying appetizer. Destined to be the hit of your next small, safe, socially distanced gathering. Not only is it the perfect summer appetizer, it's one you will be making well into the fall while Brussels Sprouts are still in season.
We should all be so lucky to have friends looking out for our best interests and embracing all of our qwirkiness. Especially now more than ever. Thanks to my friend Sheri, I am able to share with you the recipe for this incredibly delicious Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan. One made infinitely better because of her. For so many reasons, thank goodness our paths crossed five years ago.
Lemon Ricotta and Roasted Brussels Sprouts on Grilled Naan
Makes 2 large appetizers serving 4-8 or 4 smaller appetizers serving 4
Ingredients
Whipped Lemon Thyme Ricotta
1 cup homemade (or store bought) whole milk ricotta
2 teaspoons olive oil
1 teaspoon of fresh thyme leaves
Zest of one small lemon
1-2 teaspoons of freshly squeezed lemon juice
Roasted Brussels Sprouts
8 ounces (227 g) of small to medium sized Brussels Sprouts, ends trimmed, and halved if small or quartered if medium sized
2-3 tablespoons of olive oil
Kosher salt
Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan
2 large (about 10 inch each) or 4 small (about 5 inches each) pieces of Naan, lightly brushed with olive oil and grilled (about 2 minutes per side)
1 cup Whipped Lemon Thyme Ricotta, divided
Roasted Brussels Sprouts, divided
2 to 3 ounces of Fontina cheese, shredded and divided
1-2 ounces Parmigiano-Reggiano cheese, shaved and divided
1-2 ounces of Mike's Hot Honey, divided
Freshly chopped thyme and julienned basil
Flaky Sea Salt
Directions
Whipped Lemon Thyme Ricotta
1. Place all ingredients in the bowl of a small food processor. Process until smooth and creamy (about 2 minutes). Note: Begin with using one teaspoon of the freshly squeezed lemon juice. If you like your ricotta to have even more of a lemony flavor add in the additional teaspoon.
Roasted Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. Drizzle a generous tablespoon of olive oil on a rimmed baking sheet. Toss the quartered/halved Brussels Sprouts in a medium bowl with two Tablespoons of olive oil. Pour onto the baking sheet, placing cut sides down. Sprinkle with kosher salt.
3. Bake for 30-40 minutes or until the Brussels Sprouts are charred and crispy.
4. Remove from oven and let come to room temperature (or use immediately).
Lemon Thyme Ricotta and Roasted Brussels Sprouts on Grilled Naan
1. Preheat oven to 425 degrees (F).
2. Spread a layer Whipped Lemon Ricotta evenly over the grilled and cooled Naan.
3. Evenly divide the Roasted Brussels Sprouts and place on top of the ricotta layer.
4. Evenly divide the shredded Fontina and Parmigiano-Reggiano cheeses over the Roasted Brussels Sprouts layer.
5. Place in oven and bake for 5-6 minutes or until the cheeses have melted.
6. Remove from the oven and transfer to a serving platter or cutting board.
7. Top with additional shaved Parmigiano-Reggiano cheese, some freshly chopped thyme leaves and julienned basil, a sprinkle of flaky sea salt, and drizzle of Mike's Hot Honey. Cut into thick slices.
8. Serve immediately.
Notes: (1) Mike's Hot Honey is available in grocery stores, at Target, and on Amazon. (2) I used the Stonefire Authentic Flatbread Naan found at the grocery store. (3) You can make all of the elements of this appetizer several hours before assembling and putting into the oven.
