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 tbsp butter
- 1 tbsp honey
- ½ cup pistachios
- ¼ tsp smoked paprika
- ¼ tsp salt
- 1 tbsp olive oil
- 1 lb brussels sprouts quartered
- 2 garlic cloves grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt and pepper
- 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 tbsp butter with 1 tbsp honey in the microwave. Add ½ cup pistachios, ¼ tsp smoked paprika, and ¼ tsp 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 30 minutes, stirring every 10 minutes. Remove from the oven and transfer the pistachios onto clean parchment paper. Let cool completely.
- Heat 1 tbsp olive oil in a medium saute pan over medium-high heat. Add the brussels sprouts and cook until charred on one side, about 3 minutes. Stir the brussels sprouts and add 2 grated garlic cloves. Caramelize the sprouts on the other side, another 2 minutes. Add 1 tsp lemon zest and1 tbsp lemon juice. Season with salt and pepper and remove from heat.
- Increase the oven temperature to 400 degrees F.
- 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 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 at a low heat to prevent the sugar from burning. Stir the nuts every 10 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. The trick to charring brussels sprouts on the stove is to cook them on high heat. Heat the olive oil in the pan and add the brussels sprouts. Let them sit in the pan undisturbed to get a beautiful char. After about 2-3 minutes, flip the sprouts and char on the other side. Season the vegetables with lemon zest, lemon juice, grated garlic, salt, and pepper. Use a Microplane to get the garlic extra fine.
Now it's time to assemble. Top lightly toasted baguette or crusty bread with the room temperature burrata, brussels sprouts, chopped dates, and spiced pistachios. You can chop the pistachios to make them easier to eat. 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!