Baked Ricotta Dip with Honey and Crispy Brussels

baked ricotta dip with Brussels sprouts and pomegranate topping in a skillet on a counter

Baked Ricotta Dip with Honey and Crispy Brussels

This easy baked ricotta appetizer is sweetened with honey and lemon zest, then topped with crispy Brussels sprouts leaves and pomegranate arils for some holiday flair.

Course Appetizer, Snack

Cuisine American, Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 263kcal

Author Lizzie Streit, MS, RDN

Equipment

8-inch oven-safe skillet

Ingredients

16 ounces ricotta cheese part-skim
⅓ cup grated parmesan cheese
2 tablespoons Nature Nate's honey plus more for drizzling
2 tablespoons extra virgin olive oil plus more for brushing toast and tossing Brussels
2 tablespoons lemon zest from about ½ lemon
Salt to taste
2 heaping cups Brussels sprouts leaves from about 15 sprouts
1 French baguette sliced
¼ cup pomegranate arils

Instructions

Preheat the oven to 400 degrees F. Gather your ingredients; grate the lemon zest, slice the baguette, and pull apart the Brussels sprouts leaves.
In a mixing bowl, combine the ricotta cheese, parmesan cheese, Nature Nate's honey, olive oil, lemon zest, and salt to taste. Transfer the mixture to an 8-inch cast iron skillet (or other oven-safe skillet) and spread it out to fill the pan. Bake for 15 minutes.
Transfer the Brussels sprouts leaves to a baking sheet. Toss in a small drizzle of olive oil and season with salt to taste. Bake for 8 to 10 minutes until crispy. Keep a close eye on them to make sure you don't burn them. Remove them from the oven once crispy and set aside.
In the meantime, toast the baguette slices. Brush each side of each slice with a little bit of olive oil, and toast in a large skillet over medium heat for 2 to 3 minutes on each side. Remove from heat and transfer to your serving tray.
When the ricotta dip is finished baking (and the Brussels sprouts have been removed from the oven), turn the oven to the broiler setting. Broil the dip for 3 to 5 minutes until lightly browned on top.
Remove the ricotta dip from the oven. Top with the crispy Brussels sprouts leaves, followed by the pomegranate arils. Serve warm spread on the baguette slices and finished with an extra drizzle of honey. Enjoy!
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Video

Notes

This dip is best served right away, but you can prep some of it ahead of time. Make the ricotta mixture (without the olive oil) up to 24 hours in advance and store in an airtight container in the fridge. Mix in the olive oil just before you want to bake it.
Look for big Brussels sprouts, instead of small or tiny ones, since they are easier to pull apart. You can pull apart the Brussels sprouts leaves in advance to save time, or use pre-shaved Brussels sprouts (available at most stores). However, shaved Brussels sprouts may not get as crispy in the oven as individual leaves.
Leftovers will keep for 2 to 3 days in the fridge, but the dip doesn't taste as creamy when reheated. To reheat, transfer it to an oven-safe skillet or pan and bake for 5 to 10 minutes at 400 degrees F.
This can also be served with crackers or pita chips.

Nutrition