These two-bite toasts are the perfect holiday appetizer
A handheld, mess-free appetizer is the best dish a guest can bring to a holiday dinner party, especially if it lures guests out of the kitchen while the host can lock in on more important things (i.e., dinner). And it’s even more welcome when it includes cheese and a seasonal veg.
Deeply earthy cabbage shines in cooler months, and when roasted until crisp, this fall favorite yields a rich umami flavor that punches above its weight. Quick and easy crostini are a no-brainer for a gathering, so dress them up with creamy ricotta, cabbage, and a tart cider glaze. These little toasts are sure to be the star of your next get-together.
Cider-Glazed Cabbage Crostini
Ingredients
- 1 baguette cut into ½-inch slices
- ¼ cup extra-virgin olive oil plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 cups apple cider preferably raw and unfiltered
- ¼ cup apple cider vinegar
- ½ tsp chile flakes
- 3 tbsp butter
- ½ tbsp lemon juice plus zest from 1 lemon, divided
- 1 head cabbage (about 1½ pounds) shredded
- 12 oz ricotta
- 1 tbsp heavy cream
- Flaky salt, chopped parsley, and chopped toasted hazelnuts for garnish
Instructions
- Heat oven to 350°F.
- Arrange baguette slices on a baking sheet and drizzle with olive oil. Season with salt and pepper and toast on the middle rack for 5 to 8 minutes, or until just beginning to dry across the surface. Remove and transfer to a cooling rack.
- Simmer apple cider in a wide skillet over medium heat until reduced to about ¼ cup, about 30 to 40 minutes. Reduce heat to medium-low and whisk in apple cider vinegar, chile flakes, and ½ teaspoon salt. Simmer until slightly reduced, 3 to 4 minutes, then turn off heat and whisk in butter, stirring continuously until the glaze is uniformly glossy. Whisk in lemon juice and set aside.
- Meanwhile, return the baking sheet to the oven and increase temperature to 450°F. While the oven is heating, toss the cabbage and olive oil in a large bowl and season with salt and pepper to taste. Once the oven is heated, remove the baking sheet, spread the cabbage in an even layer, and return to the oven. Roast for 20 to 25 minutes, or until edges are crispy and blackened. Toss with warm glaze in a large mixing bowl.
- While the cabbage is cooking, whisk ricotta, heavy cream, salt, pepper, and two-thirds of the lemon zest in a medium bowl. Adjust seasoning to taste.
- Arrange toasts on a serving board. Spread 1½ tablespoons of ricotta mixture on each slice. Using a fork, swirl cabbage like spaghetti and place on each toast. Garnish with parsley leaves, hazelnuts, flaky salt, and remaining lemon zest.
Rachel Robey
Rachel Robey is a baker, writer, and brand strategist based in Madison, WI. Find her bylines over at Food52, DCist, Eaten Magazine, Bitch (RIP), Lunch Rush, and elsewhere, or peruse recipes over at The Thirlby, Curious Elixirs, and Food52.
