1/4 teaspoon freshly ground black pepper, plus more
1 pound Brussels sprouts, trimmed, halved lengthwise through root
2 cups high-quality whole-milk ricotta
Flaky sea salt
Directions
Arrange racks in upper and lower thirds of oven; preheat to 375°F. Arrange bread on 2 rimmed baking sheets and brush with 1/4 cup oil. Toast until lightly browned, 8–10 minutes.
Cover raisins with very hot water in a small bowl and let sit until ready to use, at least 5 minutes.
Heat a medium skillet over medium-high. Toast pine nuts, stirring often, until browned, 4–6 minutes. Transfer to a small plate; let cool.
Whisk shallot, lemon juice, honey, mustard, kosher salt, and 1/4 tsp. pepper in a large bowl. While whisking, stream in remaining 1/4 cup oil.
Thinly slice Brussels sprouts with a sharp knife or shred with shredding blade of a food processor. Transfer to bowl with dressing and stir in raisins. Toss to coat and let sit 15 minutes.
Spread toasts with ricotta (about 1 Tbsp. each). Fold pine nuts into Brussels sprout mixture just before serving and divide among toasts. Top with lemon zest, pepper, and sea salt.
