These crostini are perfect for any occasion – cocktail party, an appy before dinner or a beautiful brunch.
This recipe is simple to put together and looks really pretty with the red from the cranberries and green Brussels sprouts. Its a great holiday dish to serve at your home or bring to a party or dinner.
serves 12 (two pieces each)
Preheat the broiler to high.
In a large mixing bowl combine the chopped Brussels sprouts, 1 tablespoon of olive oil and a couple sprinkles of sea salt & pepper. Toss well to coat and then spread them out evenly on a rimmed baking sheet.
Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning.
Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar and maple syrup and a dash of sea salt and pepper until well combined.
Once the sprouts are cooked and while still warm, place them in a large bowl and add the cranberries, pumpkin seeds and mix with the whisked dressing from the previous step until well coated. Let sit for 5 mnutes.
To make the crostini, lightly brush twenty-four 1/4-inch-thick baguette slices with extra-virgin olive oil. Bake in a 400-degree oven for about 5 minutes, rotating halfway through until they’re lightly golden, you don’t want them too crunchy.
Spread each crostini with hummus and then top with a spoonful of the Brussels sprout cranberry mixture.
TIPS & NUTRITION
I like to grill the bread right before topping and serving and I love to add a sprinkle of garlic powder.
Make this gluten free by using your favourite gluten free bread or crackers.
You can sub the pumpkin seeds for chopped walnuts or pistachios if you prefer or you have them on hand. Tou can also add a few pomegranate seeds on top for garnish.
Short on time? Cut and rinse the Brussels sprouts the day before and keep them in a tightly sealed container in the fridge until you are ready to roast them.