Brussels Sprouts Crostini is a great appetizer for Christmas or New Year’s Eve.
Oftentimes, I care more about the appetizers and snacks more than the main course of a meal. In many restaurants, the appetizers and small bites are just so much more interesting, with a wider variety of ingredients featured or the promise of being able to try quite a few things at once.
I don’t think there’s any shame in building a meal out of multiple appetizers, especially if you’re sharing with friends.
And when you think about it, apps-only parties are often the best ones, because you don’t need to worry about finding a place to sit down and balance a plate on your knees while also not revealing the goods in your party dress.
While I’ve enjoyed quite a few bowls of tangy roasted brussels sprouts around Austin, I have also had a few bad ones as well.
Though it seems like a simple unassuming vegetable, the cabbageness of it means some tweaking needs to be done for the sprout to be embraced.
Sometimes that’s through adding heat as in my spicy glazed brussels sprouts; or with sugar, lemon, and vinegars; or through pairing with onions, cheese, and tart fruit, as in these brussels sprouts crostini.
Crostini is often a favorite because you get so much in one (or two) bites. Plus it’s easy to make them gluten-free, thanks to how much gluten-free bread is now available on the market.
For this recipe I used some Udi’s Gluten Free Baguette I was sent to try, and I was surprised how well it held up to the toppings. Usually when I think of gluten-free bread my mind goes right to a gummy texture, but these baguettes might be as close to a regular baguette you can get in a store.
Topped with melty gruyere and piled high with sautéed sprouts and onions, I also added a burst of tart with fresh red currants. I could not resist those little jewels when I spotted them at the store, as they don’t come around often.
Dried currants (Zante currants) are actually dried Black Corinth grapes, and are therefore raisins, so they won’t have the same flavor profile as red currants, which are berries. You can swap in pomegranate arils if you like, or try dried cranberries.
Serve these straight from the oven, as they are best when the cheese is melty and the bread crisp. If you need to prep ahead, make the topping in advance and assemble when ready, making sure the vegetables have heated through.
- 2 tablespoons salted butter
- 1 onion, sliced thinly
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound Brussels sprouts
- 1/4 cup red currants or pomegranate arils
- 1 baguette, sliced
- 6 ounces gruyere cheese, sliced
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter in a large skillet over medium heat. Add the onion, salt, and pepper, and sauté the onion for about 15 minutes, until very soft and starting to brown.
- Trim Brussels sprouts and slice thinly. Add sprouts to the skillet and cook until tender and color brightens, about 10 minutes. Stir in currants.
- Arrange baguette slices on baking sheet and top each with gruyere. Add sprouts mixture and bake for 5 minutes, until cheese has melted and bread is crispy. Serve immediately.
Recipe adapted from Deborah Madison
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Nutrition Information:Yield: 10 Serving Size: 1 Servings
Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 552mgCarbohydrates: 25gFiber: 3gSugar: 6gProtein: 10g
Other Brussels sprouts recipes you might like:
Brussels Sprouts with Walnuts and Cranberries – Stetted
Brussels Sprouts Sweet Potato Hash – Savoring the Thyme
Freekeh with Chicken and Brussels Sprouts – Stetted
Sriracha Roasted Brussels Sprouts with Lemon Caramel Vinaigrette – The Austin Gastronomist