• 6 Ratings

This easy dinner dish is ready in a flash. While the Brussels sprouts cook, toast the bread and spread on the jam.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a very large skillet over medium heat until crisp; remove from pan and drain on paper towels. Reserve 3 tablespoons of the bacon drippings in the skillet; discard remaining drippings. Cook Brussels sprouts with kosher salt in the reserved drippings over medium heat for 7 to 8 minutes or until tender, stirring occasionally. Remove skillet from heat and stir in reserved bacon. Spread each slice of bread with one-fourth of the ricotta and cherry jam. Top each with Brussels sprouts mixture and thyme, if desired.


Nutrition Facts

545 calories; 23 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 46 mg cholesterol; 841 mg sodium. 691 mg potassium; 67 g carbohydrates; 7 g fiber; 25 g sugar; 19 g protein; 0 g trans fatty acid; 1066 IU vitamin a; 100 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 128 mcg folate; 0 mcg vitamin b12; 231 mg calcium; 4 mg iron;


6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1