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Cheesy Italian Brussel Sprout Crostini
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December 9, 2016 Comments Off on Cheesy Italian Brussel Sprout Crostini
Cheesy Italian Brussel Sprout Crostini are simple, festive & easy to prepare. The best part about this vegetarian appetizer is that all the ingredients may be prepared ahead, so that the crostini may be assembled & baked in less than 20 minutes! The colors are beautiful, which makes this a lovely appetizer to serve during the Holidays. Sautéing the brussel sprouts with lemon zest creates a bright, clean flavor for the palate, & if you want even more lemon flavor, use a lemon olive oil such as Midtown Olive Oil’s Eureka Lemon Olive Oil, which is delicious. Tart pomegranate seeds give this appetizer a wonderful pop of color, & add a fruity tartness to the crostini. Serve with Champagne or Prosecco for a festive evening!
Remove the ends of the brussel sprouts, then thinly slice so that the brussel sprouts are shredded. If doing ahead, immerse the shredded brussel sprouts in ice cold water for 30 minutes, then drain & refrigerate until ready to use.
Zest the lemon & remove the seeds from the pomegranate & set aside.
Combine the cream cheese, ricotta & shredded Italian cheese blend in a food processor. Pulse until fully combined. This can be done ahead of time as well.
When ready to prepare the brussel sprout crostini, preheat your oven to 350˚. Thinly slice the baguette & spread the cheese mixture on each slice. Bake for 10 minutes, until lightly browned.
While the crostini are baking, prepare the brussel sprouts: in a sauté pan, add a splash of olive oil & sauté the shredded brussel sprouts with the lemon zest just until the brussel sprouts become bright green.
To serve, divide the brussel sprouts among the crostini (a). Top each brussel sprout crostini with pomegranate seeds & serve.