Caramelized Brussels Sprouts Crostini Appetizer With Bacon and Pine Nuts

A delicious and healthier party appetizer, this Caramelized Brussels Sprouts Crostini is full of flavor!  Crisp, smoky bacon, lemon juice and zest for brightness, toasted pine nuts for crunch, and a lemon ricotta cheese topped over toasted bread make this a perfect option this holiday season. 

Brussels Sprouts fans rejoice as there is a new way to enjoy the vegetable.  While you can shave the sprouts into a salad, or halve them and roast them, this recipe combines the crispy caramelized sprouts with bold flavors like bacon, pine nuts, and lemon on a crostini!

In fact, you may like the flavor combo of the Brussels Sprouts and bacon that you make that as a side dish on its own!  No one will judge you – it’s delicious!

Ingredients

• 16 oz bakery baguette (French, Italian or Sourdough)
• 2 tablespoons olive oil 
• 6 slices thick-cut bacon, chopped
• 1 pound fresh Brussels sprouts
• 1 lemon zest and juice
• 8 oz whole milk ricotta cheese, or goat cheese or whipped feta
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon of red pepper flakes
• 2 tablespoons pine nuts, toasted
• 2-3 tablespoons shredded parmesan cheese
• hot honey or balsamic glaze for drizzle

How to Make Brussels Sprouts Crostini

Preheat the oven to 375° F.

Slice the baguette on the bias into 24 1/2 inch pieces.  Drizzle with olive oil and place in the oven on a baking sheet to toast for 6 – 8 minutes. 

Chop the bacon into 1/2 inch pieces and cook in a large skillet until crisp.  Remove from the skillet to a paper towel-lined plate and set aside, reserving the bacon drippings in the pan. 

Toast the pine nuts in a small skillet over medium heat for 6-8 minutes, stirring often until golden brown and toasted. 

Trim and halve the Brussels sprouts, then thinly slice.  

Mix 1/2 teaspoon lemon zest and 1 tablespoon lemon juice into the ricotta cheese, set aside. 

Heat the reserved bacon drippings and add the Brussels sprouts to the pan, turning the heat up to medium-high heat to caramelize the Brussels.  If you don’t want to use bacon grease here – you can drain the pan, clean, and use 1 tablespoon of olive oil instead. 

Cook the Brussels sprouts without stirring over higher heat for 3 minutes until golden brown and caramelized.  Stir to cook the other side for another 3-4 minutes.  To the skillet, add 1/2 teaspoon lemon zest and 1 tablespoon lemon juice, salt, red pepper flakes, toasted pine nuts, and chopped bacon.  Stir to combine the ingredient. 

Spread a thin layer of the lemon ricotta mixture on the toasted bread, then top with the caramelized Brussels Sprouts mixture.  

Top with shredded parmesan cheese, then top with balsamic glaze, honey or hot honey if desired. 

This appetizer can be made ahead but must be refrigerated because of the ricotta cheese.  if you want to make it ahead, I suggest making the bacon and Sprouts and reheating just before serving as it tastes best slightly warm or room temperature. 

Caramelized Brussels Sprouts Crostini

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Course: Appetizer

Cuisine: American

Keyword: Brussels Sprout Appetizer, Brussels Sprouts Crostini

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 servings

Calories:

Author: Eva Fry

Ingredients

• 16 oz bakery baguette French, Italian or Sourdough
• 2 tablespoons olive oil
• 6 slices thick-cut bacon chopped
• 1 pound fresh Brussels sprouts
• 1 lemon zest and juice
• 8 oz whole milk ricotta cheese or goat cheese or whipped feta
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon of red pepper flakes
• 2 tablespoons pine nuts toasted
• 2-3 tablespoons shredded parmesan cheese
• hot honey or balsamic glaze for drizzle

Instructions

• Preheat the oven to 375° F.
• Slice the baguette on the bias into 24 1/2 inch pieces.  Drizzle with olive oil and place in the oven on a baking sheet to toast for 6 - 8 minutes.
• Chop the bacon into 1/2 inch pieces and cook in a large skillet until crisp.  Remove from the skillet to a paper towel-lined plate and set aside, reserving the bacon drippings in the pan.
• Toast the pine nuts in a small skillet over medium heat for 6-8 minutes, stirring often until golden brown and toasted.
• Trim and halve the Brussels sprouts, then thinly slice.
• Mix 1/2 teaspoon lemon zest and 1 tablespoon lemon juice into the ricotta cheese, set aside.
• Heat the reserved bacon drippings and add the Brussels sprouts to the pan, turning the heat up to medium-high heat to caramelize the Brussels.  If you don't want to use bacon grease here - you can drain the pan, clean, and use 1 tablespoon of olive oil instead.
• Cook the Brussels sprouts without stirring over higher heat for 3 minutes until golden brown and caramelized.  Stir to cook the other side for another 3-4 minutes.  To the skillet, add 1/2 teaspoon lemon zest and 1 tablespoon lemon juice, salt, red pepper flakes, toasted pine nuts, and chopped bacon.  Stir to combine the ingredient.
• Spread a thin layer of the lemon ricotta mixture on the toasted bread, then top with the caramelized Brussels Sprouts mixture.
• Top with shredded parmesan cheese, then top with balsamic glaze, honey or hot honey if desired.

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