Shaved Brussels Sprout Crostini with Goat Cheese and Sausage

Ingredients

  • 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

  1. Pre-heat broiler to 500 degrees.
  2. Slice baguette on the bias into at least 12 slices, 1/4” thick for the crostini, then place crostini on baking sheet. Set aside.
  3. In a heavy bottomed skillet (preferably cast iron), cook sausage rounds over medium heat until browned on both sides.
  4. Using a mandoline or very sharp knife, slice Brussels sprouts into paper-thin slices.
  5. Using your hands, toss Brussels sprouts to loosen and separate slices, place in a medium size bowl.
  6. 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.
  7. In another bowl, mix goat cheese, heavy cream and fresh herbs together. Stir with a large spoon until well combined.
  8. 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.
  9. Remove crostini from oven and spread goat cheese mixture on each one while they are still warm.
  10. Top each crostini with a tablespoon or more of the dressed Brussels sprouts.
  11. Add 2-3 sausage rounds to the top of each crostini
  12. Serve warm or at room temperature

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