Shaved Brussels Sprouts Crostini

Brussels Sprouts have become one of our favorite veggies, whether enjoyed as an appetizer at our favorite restaurants, a side dish, or all on their own, when cooked the right way they can’t be beat! We’re familiar with Kylie’s Cooking With Cocktail Rings sweet treats (like these Strawberry cake pops!), but now she’s bringing us a savory bite. This Brussels Sprouts crostini is perfect for entertaining and easy to prepare!

Ingredients:

4 strips bacon
9 ounces Brussels sprouts, shredded (about 3 cups shredded)
1 lemon
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
¼ cup grated pecorino cheese
salt and pepper, to taste
1 French baguette, sliced into 1/2”-thick slices (approximately 15 slices)
2 radishes, thinly sliced

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper and lay strips of bacon crosswise and bake for 20 minutes, or until bacon is crispy and golden brown. Remove to a paper towel lined plate to cool. When cool crumble the bacon and set aside. Place the Brussels sprouts in a medium mixing bowl and squeeze lemon juice over the top. Toss the Brussels sprouts in the olive oil, garlic and pecorino. Season with salt and pepper to taste. Add the bacon and toss to mix.

Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 to 2 minutes.

To serve: top each toast with a scoop of the Brussels sprouts mixture then add one of the radish slices on the top. Serve warm.

Makes 15 crostini.