White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey
Delicious white cheddar brussels sprouts crostini with toasty pistachios and a drizzle of hot honey. These sweet & savory brussels sprouts crostini are easy to make, filled with flavor, and the perfect appetizer for the holidays! Enjoy as-is or add crispy bacon to make them extra special.
Servings 20 crostini
Calories 110cal
Ingredients
- For the brussels:
- 1 pound brussels sprouts, washed, stems removed, and roughly chopped/shredded
- 1 tablespoon olive oil
- For the dressing:
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure maple syrup or honey
- 1/2 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Lots of freshly ground black pepper
- For the crostini:
- 1 loaf french baguette or italian bread, cut diagonally into 1/2 inch slices
- 1 1/2 cup shredded sharp white cheddar, (plus more if necessary and you want them extra cheesy!)
- ¼ cup grated parmesan cheese
- 1/3 cup chopped roasted shelled pistachios (toasted chopped hazelnuts would also be fabulous!)
- For the hot honey:
- 2 tablespoons honey
- 1 teaspoon hot sauce (or sub a pinch or two of cayenne pepper)
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and place baguette slices on top. If you can’t fit them all, you’ll need to use two baking sheets. Set aside.
- Shred your brussels sprouts. To save time you can buy them pre-shredded from the store, too! Otherwise, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Make the dressing for the brussels sprouts and set aside: in a small bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. This won’t seem like much, but it’s just enough to give the brussels some delicious tang and flavor!
- Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown and a little crispy; don’t burn them though. Turn off the heat and immediately toss with the dressing.
- Evenly divide brussels sprouts mixture over the slices of bread. Then top with shredded white cheddar, a sprinkle of parmesan cheese and the chopped pistachios. Bake for 8-10 minutes or until the cheese is melted and the edges of crostini are slightly golden.
- Make the hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Drizzle honey over the crostini. Serve immediately. Makes approximately 18-20 crostini or 16 slices of italian type of bread!
Notes
Feel free to chop 6-8 slices of cooked bacon and add to the brussels sprouts mixture before topping the crostini.
If you want these to be bigger ‘toasts’ use Italian bread!
Read the full post for tips on making these crostini ahead of time.
Nutrition
Serving: 1crostini (based on 20) | Calories: 110cal | Carbohydrates: 11.1g | Protein: 5.1g | Fat: 5.4g | Saturated Fat: 2.4g | Fiber: 1.4g | Sugar: 2.5g