If you are looking for an amazing holiday appetizer you have to try my Brussels Sprouts Crostini! This is basically a version of my favorite Brussels Sprouts salad piled high on a toasted crusty baguette. The combination of the goat cheese spread and Brussels mixture is so lovely. I toasted some slivered almonds for the top to add extra crunch and salty flavor. You could easily make ahead the Brussels mixture before serving and just scoop on the Baguette slices right before serving! Enjoy!
BRUSSELS SPROUTS CROSTINI
1 bag Brussels Sprouts, wash and shredded
1/2 cup shredded Parmesan Cheese
1 small log goat cheese
1/4 cup olive oil
Juice of 2 small lemons
1 garlic clove minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup silvered almonds
Place the shredded Brussels Sprouts in a bowl.
Slice the baguette and drizzle with olive oil and spicy sea salt (salt and pepper work just fine too) Bake at 350 10 mins until slightly crispy
In a jar combine olive oil, lemon juice, garlic, dijon, salt and pepper. Shake well and pour over Brussels Sprouts. Add grated Parmesan Cheese and stir all together.
In a small skillet add a splash of olive oil and sliced almonds. Sprinkle with sea salt. Cook on low heat just until slightly browned. Lay on paper towel to dry and absorb extra oil.
Take one crostini slice and spread with goat cheese, top with a scoop of Brussels Sprouts and sprinkle with sliced almonds!