Nowadays all I want to do is bake bread. The first thing I wanted to do when I came back from vacation was to make a batch of baguettes. So instead of making a half batch like I normally do, I made the full batch and am now fully stocked with 6 baguettes. Now begs the question, "What to do with all these baguettes?" The first answer was to obviously make crostini. I wanted to make these crostini the star of the meal so I pulled out all the showstoppers and created these magnificent brussels sprout and burrata crostini. Topped with caramelized brussels sprouts, spiced pistachios, sweet dates, and lemon zest, these are without a doubt, my favorite crostini.
Brussels Sprouts and Burrata Crostini
- 1 tablespoon butter
- 1 tablespoon honey
- ½ cup pistachios
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 lb brussels sprouts halved
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt and pepper
- 6-8 slices crusty bread about ½ inch thick
- 8 ounces burrata
- ¼ cup dates chopped
- flaky sea salt
- extra virgin olive oil for finishing
- Preheat oven to 350 degrees.
- Melt 1 tablespoon butter with 1 tablespoon honey in the microwave. Add ½ cup pistachios, ¼ teaspoon smoked paprika, and ¼ teaspoon salt to the honey butter, mixing well to coat. Line a baking sheet with parchment paper and spread the pistachios on the baking sheet. Bake for 10-12 minutes or until golden brown, stirring once halfway through. Remove from the oven and transfer the pistachios onto clean parchment paper. Let cool completely then chop the pistachios.
- Increase oven to 400 degrees F.
- Toss the brussels sprouts with 1 tablespoon oil, salt, pepper, and minced garlic. Roast the sprouts for 10 minutes. Flip the sprouts over and cook another 5 minutes or until tender and lightly charred. Remove from heat and toss with the lemon zest and juice. Keep warm.
- Brush the slices of bread with olive oil and toast in the oven for 5-7 minutes or until golden brown. Top each slice with burrata, brussels sprouts, chopped dates, and spiced chopped pistachios. Sprinkle flaky sea salt on top and finish with a drizzle of olive oil. Serve warm.
**Helpful tips and common mistakes
I realize these brussels sprouts and burrata crostini would have been the perfect holiday appetizer but who says you can't enjoy these year-round? I already had these for lunch twice and am still fully in love with them.
Although the crostini seems like a lot of work, you actually only need to prepare two items, the spiced pistachios, and the brussels sprouts. To make the pistachios, toss them in melted butter, honey, smoked paprika, and salt. Bake them until golden brown, about 10-12 minutes. Stir the nuts after about 5 minutes to get an even caramelization and immediately transfer them to a clean parchment paper when done.
While the nuts are cooling, cook the brussels sprouts. You can cook the sprouts in the oven or on the stovetop. When roasting the sprouts, make sure to flip them over to get even browning on both sides. Finish the vegetable with lemon juice and zest and keep warm.
Now it's time to assemble. Top lightly toasted baguette or crusty bread with room-temperature burrata, brussels sprouts, chopped dates, and spiced pistachios. Finish the toast with flaky sea salt and a drizzle of extra virgin olive oil.
If you forgot to let the burrata come to room temperature, assemble the brussels sprouts and burrata crostini and pop them in the oven at 350 degrees F for 3-4 minutes or until the cheese is warm. This appetizer is best served warm so don't be afraid to heat them up in the oven for just a couple of minutes.
With his first bite, my husband said that these crostini were absolutely delicious. They reminded him of the tapas we enjoyed in Spain; I'll take that compliment! Make these for yourself or share them at your next gathering!
For more toast inspiration check out this braised eggplant toast with garlic bean spread!