Description
Delicious White Cheddar Brussels Sprouts & Pistachio Crostini topped with a warm, spicy hot honey drizzle. Crisply sautéed Brussels sprouts are mixed with a tangy lemon dressing and layered with sharp white cheddar, Parmesan, and crunchy pistachios on toasted baguette slices for a perfect appetizer or snack.
Ingredients
Scale
Brussels Sprout Mixture
- 1 pound Brussels sprouts, washed, stems removed, and roughly chopped/shredded
- 1 tablespoon olive oil (for sautéing)
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure maple syrup or honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Lots of freshly ground black pepper
Crostini
- 1 loaf French baguette or Italian bread, cut diagonally into 1/2 inch slices
- 1 1/2 cups shredded sharp white cheddar (plus more if desired)
- 1/4 cup grated Parmesan cheese
- 1/3 cup chopped roasted shelled pistachios (toasted chopped hazelnuts can be substituted)
Hot Honey
- 2 tablespoons honey
- 1 teaspoon hot sauce (or a pinch or two of cayenne pepper)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange the baguette slices on top. Use two baking sheets if all slices don’t fit in one.
- Prepare Brussels sprouts: Shred the Brussels sprouts using a food processor with a slicing attachment until thinly sliced, or use a sharp knife to slice them thinly if no processor is available.
- Make the dressing: In a small bowl, whisk together 1 tablespoon olive oil, fresh lemon juice, lemon zest, maple syrup or honey, Dijon mustard, garlic powder, salt, and freshly ground black pepper. Set this aside to flavor the Brussels sprouts.
- Sauté Brussels sprouts: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shredded Brussels sprouts and sauté for a few minutes until they start to turn golden brown and slightly crispy. Be careful not to burn them. Turn off the heat and immediately toss the sprouts with the prepared dressing.
- Assemble crostini: Evenly divide the dressed Brussels sprouts over the baguette slices. Top each slice with shredded sharp white cheddar, a sprinkle of grated Parmesan cheese, and the chopped pistachios.
- Bake crostini: Place the baking sheets with the assembled crostini into the preheated oven and bake for 8-10 minutes until the cheese is melted and the edges of the crostini are slightly golden.
- Prepare hot honey: In a small bowl, mix honey with hot sauce (or cayenne pepper). Microwave for 10-15 seconds until warm and slightly runny.
- Finish and serve: Drizzle the warm hot honey over the baked crostini and serve immediately. Makes approximately 18-20 crostini or 16 slices if using Italian-style bread.
Notes
- You can substitute toasted chopped hazelnuts for pistachios if desired.
- Adjust the amount of hot sauce or cayenne pepper in the hot honey to your preferred spice level.
- Use a food processor to efficiently shred the Brussels sprouts, but a sharp knife works as well.
- Be careful not to burn the Brussels sprouts when sautéing; they should be golden and slightly crispy.
- Serve the crostini immediately after drizzling with hot honey for best flavor and texture.
