There are so much better than they seem.
I mean, If somebody tried to serve me a slice of bread with brussels sprouts on it before Thanksgiving dinner, or maybe before, say, a holiday party of sorts, I’d probably laugh in their face. And then ask for a refill of champagne.
So I totally know how you feel here.
But I’m asking you – again – sort of like how I asked you when I combined cookies and fish and bacon and cupcakes and doughnuts and milkshakes – to trust me. It’s like a mini flavor explosion over here and if you’re lucky, you’re getting all the random flying sparks.
You should probably do this.
It’s quite simple really: I sautéed some finely chopped brussels in olive oil with salt, pepper and nutmeg, then tossed in a bit of cheese since I obviously can’t do much without that ingredient. The soft and golden green stuff is layered on top of a toasted baguette slice that is spread with – get this – caramel and buttery roasted garlic. At the risk of devaluing every single one of my recipes (which, let’s be honest, given my vocabulary (or lack there of) I do nearly every day), this might just be my new favorite appetizer. Or if I’m being totally transparent, my new favorite meal.
That’s right. I ate bread covered in vegetables for a meal and I liked it. Whaaaaat.
4 bulbs roasted garlic
1 large baguette
4 tablespoons olive oil
1 pound brussels sprouts, sliced or shredded
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
2 tablespoons freshly grated parmesan cheese
shaved parmesan cheese for topping
If needed, you can roast garlic ahead of time! A day or two is fine. After roasted, let the garlic cool then squeeze the cloves out, making sure to remove any of the paper. Use a fork and mash the garlic well until it is creamy and spreadable.
Preheat oven to 350 degrees F. Slice baguette into 1/2-inch rounds and place on a baking sheet. Drizzle with 2 tablespoons of olive oil. Bake for 8-12 minutes, rotating the pan halfway through.
While the bread is toasting, heat a large skillet oven medium heat. Add remaining olive oil, then toss in brussels sprouts, salt, pepper and nutmeg, tossing well to coat. Cook for 10 minutes, stirring occasionally, until warm, wilted, slightly crispy and even a little golden. Stir in grated parmesan cheese, mixing well to coat and turn off heat.
Spread a bit of mashed roasted garlic onto each piece of crostini. To serve, top crostini with a spoonful of sprouts, then add a shaving of fresh parmesan cheese and some cracked black pepper.
Just do it.