Description
These White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey are a deliciously savory appetizer featuring thinly shredded Brussels sprouts sautéed to a golden crisp, tossed in a zesty dressing, layered atop crispy baguette slices with sharp white cheddar, Parmesan cheese, and crunchy pistachios. Finished with a drizzle of spicy warm honey, this recipe balances flavors and textures perfectly, making it an ideal crowd-pleasing starter.
Ingredients
Scale
Brussels Sprout Mixture
- 1 pound Brussels sprouts, washed, stems removed, and roughly chopped/shredded
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon olive oil (for dressing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure maple syrup or honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Lots of freshly ground black pepper
Bread and Cheese
- 1 loaf French baguette or Italian bread, cut diagonally into 1/2 inch slices
- 1 1/2 cups shredded sharp white cheddar (plus more if desired)
- 1/4 cup grated Parmesan cheese
Toppings and Finishing
- 1/3 cup chopped roasted shelled pistachios (toasted chopped hazelnuts can be substituted)
- 2 tablespoons honey
- 1 teaspoon hot sauce (or substitute with a pinch or two of cayenne pepper)
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange the baguette slices evenly on top. Use two baking sheets if needed to avoid overcrowding.
- Shred Brussels Sprouts: Using a food processor with a slicing attachment, shred the Brussels sprouts thinly. If you don’t have a processor, slice them thinly with a sharp knife.
- Make the Dressing: In a small bowl, whisk together 1 tablespoon olive oil, fresh lemon juice, lemon zest, maple syrup or honey, Dijon mustard, garlic powder, salt, and freshly ground black pepper. Set aside.
- Sauté Brussels Sprouts: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shredded Brussels sprouts and sauté for a few minutes until they begin to golden and get slightly crispy. Avoid burning by stirring frequently. Once done, remove from heat and immediately toss with the prepared dressing to coat well.
- Assemble Crostini: Evenly spread the dressed Brussels sprouts over the baguette slices. Top each slice with shredded sharp white cheddar, a sprinkle of grated Parmesan cheese, and chopped pistachios for texture.
- Bake Crostini: Place the baking sheets in the preheated oven and bake for 8-10 minutes until the cheese is fully melted and the edges of the crostini develop a light golden crispness.
- Prepare Hot Honey Drizzle: In a small bowl, combine honey with hot sauce or cayenne pepper. Microwave for 10-15 seconds until the honey is warm and slightly runny to make it easier to drizzle.
- Finish and Serve: Drizzle the warm hot honey over the baked crostini just before serving. Serve immediately for the best texture and flavor. This recipe yields approximately 18-20 crostini (or about 16 slices if Italian bread is used).
Notes
- You can substitute toasted chopped hazelnuts for the pistachios if preferred.
- Adjust the amount of hot sauce or cayenne pepper to suit your desired spice level in the hot honey drizzle.
- For a gluten-free option, use gluten-free baguette or bread slices.
- Use freshly shredded cheese for best melting quality and flavor.
- If you don’t have a microwave, warm the honey and hot sauce gently on the stovetop over low heat.
