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.
**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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.