These are much better than they look.
I promise.
If someone handed me a slice of bread topped with Brussels sprouts before Thanksgiving or at a holiday party, I’d probably snort, then reach for more champagne. So I get it — the idea sounds a little odd.
But trust me. Think of it like the unexpected pairings you’ve seen before — the combinations that sounded strange at first but worked brilliantly. This crostini is a little explosion of flavor: nutty, savory, a touch sweet, and with a satisfying crunch.
You should make these.
The method is straightforward: finely chop Brussels sprouts and sauté them in olive oil with salt, pepper, and a pinch of nutmeg. I add grated Parmesan because, honestly, cheese makes everything better. The tender, slightly caramelized sprouts are piled onto toasted baguette slices spread with creamy roasted garlic. The contrast of textures — crisp bread, soft sprouts, and shaved Parmesan — is irresistible. I’ll admit it: this might be my new favorite appetizer. If I’m being honest, it might even be my favorite simple meal.
Yes — I happily ate bread topped with vegetables and enjoyed it immensely.
Brussels Sprouts Crostini
Yield:
25
-30 pieces
Pin Recipe
Leave a Review »
Ingredients
- 4 bulbs roasted garlic
- 1 large baguette
- 4 tablespoons olive oil
- 1 pound Brussels sprouts, sliced or shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch nutmeg
- 2 tablespoons freshly grated Parmesan cheese
- shaved Parmesan for topping
Instructions
-
If you don’t already have roasted garlic, you can make it a day or two ahead. Allow the roasted bulbs to cool, squeeze the cloves from their skins, and mash with a fork until creamy and spreadable.
-
Preheat the oven to 350°F. Slice the baguette into 1/2-inch rounds and arrange them on a baking sheet. Drizzle with 2 tablespoons of olive oil and bake 8–12 minutes, turning the pan once, until the bread is golden and crisp.
-
While the bread toasts, heat a large skillet over medium heat. Add the remaining olive oil, then the Brussels sprouts, salt, pepper, and nutmeg. Sauté for about 10 minutes, stirring occasionally, until the sprouts are wilted, slightly crisped, and beginning to brown. Stir in the grated Parmesan, mix to coat, and remove from heat.
-
Spread a thin layer of the mashed roasted garlic on each crostini. Top with a spoonful of the warm Brussels sprouts, shave fresh Parmesan over the top, and finish with a crack of black pepper. Serve immediately.
Did you make this recipe?
Tag your photos with #howsweeteats and share your results — it’s always wonderful to see how recipes turn out.
Go ahead — make them. You’ll be surprised how delicious they are.