Brussels Sprouts Salad Crostini

Brussels Sprouts Salad Crostini

We were in a Brussels Sprouts kick and looking for a way to turn this vegetable into yet another appetizer.  With minimal ingredients and very little prep time, this beautiful display will make you look good, with very little effort.

cooking information

  • Yield: 30 Individual Crostini Pieces
  • Prep Time: 20 Munutes
  • Cooking Time: 60 Minutes

all ingredients

  • 1 Baguette
  • 1 Bag of Frozen Pearl Onions
  • 6 Tb Butter
  • 3 sprigs Fresh Thyme
  • 1 Bag of Fresh Brussels Sprouts
  • ½ Cup Pine Nuts
  • Balsamic Vinaigrette

recipe instruction

  1. Preheat the oven to 450 degrees.
  2. Place pearl onions, butter and fresh thyme on cookie sheet. Bake until the pearl onions become golden brown. (Approximately 45 minutes)
  3. Slice your baguette into crostinis. Place on a cookie sheet.
  4. Place your pine nuts in a small sauté pan. Turn to high heat and never leave the pine nuts alone. Toast the pine nuts until they are golden brown on all sides. (Approximately 5-10 minutes)
  5. Prepare your Brussels sprouts. Remove the outermost leaves, cut the bottom of the sprouts off. Next, thinly slice the Brussels sprouts. Place in a mixing bowl with toasted pine nuts.
  6. Once the onions are finished cooking, remove from the oven and turn the oven to broil. Toast both sides of your crostini.
  7. Next, smear the roasted pearl onions on the crostini. Toss the Brussels sprouts and pine nuts lightly with the balsamic vinaigrette. Add a pinch of the salad on top of the crostini.
  8. Serve and enjoy!

cooking tips

  • Everything can be done up to a day in advance. Just smear the onions and top with salad and then serve.
  • For this recipe I bought the balsamic vinaigrette I used versus making it. Store bought salad dressings are great to keep in your refrigerator and use not only for salads, but marinades and seasoning.
Brussels Sprouts Salad Crostini, 5.0 out of 5 based on 1 rating

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