Description
These White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey are a delicious appetizer featuring sautéed shredded Brussels sprouts tossed in a lemony dressing, topped with sharp white cheddar, Parmesan, and crunchy pistachios on toasted baguette slices. Finished with a drizzle of warm hot honey, they deliver a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Scale
Brussels Sprout Mixture
- 1 pound Brussels sprouts, washed, stems removed, and roughly chopped/shredded
- 2 tablespoons olive oil (divided)
- 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
Bread and Cheese Toppings
- 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 Drizzle
- 2 tablespoons honey
- 1 teaspoon hot sauce (or substitute with a pinch or two of cayenne pepper)
Instructions
- Preheat 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 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 the remaining 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, being 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.
- 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
- To shred Brussels sprouts without a food processor, carefully slice them thinly with a sharp knife.
- To toast pistachios, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Adjust the amount of hot sauce or cayenne pepper in the honey drizzle to your preferred spice level.
- Leftover crostini can be stored in an airtight container and reheated briefly in the oven.
- Substitute hazelnuts for pistachios if desired for a different flavor and texture.
