Shaved Brussels Sprout Crostini with Goat Cheese and Sausage
prep time
20 minutescook time
20 minutesIngredients
- 1 French baguette
- 12 medium to large sized Brussels sprouts
- 6 ounces of goat cheese at room temperature
- 3-4 tablespoons heavy cream
- 1 tablespoon chopped fresh herbs, such as tarragon, parsley or thyme, leaves only
- 1 package Niman Ranch Fat Tire beer brats or spicy cheddar brats, sliced into rounds
- 3 tablespoons olive oil
- 1 tablespoon champagne (or other mild vinegar)
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cooking Instructions
- Pre-heat broiler to 500 degrees.
- Slice baguette on the bias into at least 12 slices, 1/4” thick for the crostini, then place crostini on baking sheet. Set aside.
- In a heavy bottomed skillet (preferably cast iron), cook sausage rounds over medium heat until browned on both sides.
- Using a mandoline or very sharp knife, slice Brussels sprouts into paper-thin slices.
- Using your hands, toss Brussels sprouts to loosen and separate slices, place in a medium size bowl.
- In a small bowl, combine olive oil, vinegar, Dijon mustard and salt and pepper to make a dressing, pour over sliced Brussels sprouts and toss to coat evenly.
- In another bowl, mix goat cheese, heavy cream and fresh herbs together. Stir with a large spoon until well combined.
- Place crostini on baking sheet and toast under broiler until golden brown. Keep oven door cracked open while broiling and watch carefully so they don’t burn.
- Remove crostini from oven and spread goat cheese mixture on each one while they are still warm.
- Top each crostini with a tablespoon or more of the dressed Brussels sprouts.
- Add 2-3 sausage rounds to the top of each crostini
- Serve warm or at room temperature
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