Charred Brussels Sprout Crostini Recipes

CHILLI-CHARRED BRUSSELS SPROUTS

Chilli-charred Brussels sprouts image

Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too

Provided by Elena Silcock

Time 40m

Number Of Ingredients 5

Ingredients

600g Brussels sprouts , trimmed at the base
60ml olive oil
4 garlic cloves , peeled and bashed
1-2 tsp chilli flakes
1 lemon , zested and juiced

Steps:

Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don't be tempted to move them - this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.

Nutrition Facts : Calories 140 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

CHARRED BRUSSELS SPROUT CROSTINI

Charred Brussels Sprout Crostini image

If you're looking for an easy party appetizer that's ready in almost no time at all, these charred brussels sprout crostinis fit the bill.

Provided by Giada De Laurentiis

Categories appetizer,bread,cheese,Party Favourites,vegetables

Time 30m

Yield 24 servings

Number Of Ingredients 10

Ingredients

¼ cup sugar
¼ cup Champagne vinegar
⅓ cup dried cranberries
1 lb(s) Brussels sprouts, sliced into thin rounds
¼ cup extra-virgin olive oil
1 tsp salt
½ tsp red pepper flakes
1 ¼ cups ricotta
⅓ cup pine nuts, toasted
24 crostini (see Cook's Note)

Steps:

Preheat the broiler to high.
Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 3 minutes. Remove from the heat and stir in the dried cranberries. Let sit for 10 minutes to plump the cranberries.
Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

ROASTED BRUSSELS SPROUTS & 3-CHEESE CROSTINI

Roasted Brussels Sprouts & 3-Cheese Crostini image

Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 pound fresh Brussels sprouts, trimmed and thinly sliced
1/4 cup olive oil, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 package (4 ounces) crumbled feta cheese
1/3 cup whipped cream cheese
1 French bread baguette (10-1/2 ounces), cut in 1/2-inch slices
1 cup shredded Gruyere cheese
Garlic oil, optional

Steps:

Preheat oven to 400°. Toss together Brussels sprouts, 2 tablespoons olive oil, nutmeg, salt and pepper; place on a foil-lined 15x10-in. baking pan. Roast, stirring once, until tender and browned, about 20 minutes., Process feta and cream cheese in food processor until smooth. Place bread slices on a foil-lined baking sheet. Brush with remaining olive oil; broil until just golden, 1-2 minutes. Spread bread slices with feta cheese mixture; top with Brussels sprouts. Sprinkle with Gruyere cheese. Broil 5-6 in. from heat until cheese is melted and starting to brown, 1-2 minutes. If desired, drizzle with garlic oil. Serve immediately.

Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 141mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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