Preheat oven to 375 degrees F. Brush bread with the olive oil. Toast for 8-10 minutes.
Next, chop the dried cranberries and figs into small pieces. Place in a small bowl and cover with very hot water for 30 minutes. Drain.
Prepare the pine nuts, sunflower seeds and pepitas. Place them in a dry skillet on medium high heat and toast for 4-6 minutes until toasted. Let cool.
To prepare the dressing, place shallot, lemon juice, honey, mustard, salt and pepper in a bowl and while whisking, stream in ¼ cup of the olive oil.
Shred the Brussels Sprouts either by hand or via a food processor. Transfer to a bowl with the dried figs and dried cranberries. Toss to coat and let it sit for 15 minutes. Fold in pepitas and pine nuts into Brussels Sprouts.
Combine the ricotta cheese and the cream cheese or goat cheese in a bowl. Add in juice and zest of lemon.
Spread each toast with about 1 tablespoon of cheese mixture.
Divide Brussels Sprouts mixture between toasts.
Cut thin strips of the prosciutto and in a dry pan, crisp them. Drain and let cool. Then sprinkle on top of the crostini.
Better prepared and consumed the same day. Brussels Sprouts mixture also makes a great salad by itself.