Experience the perfect blend of textures and flavors with these Roasted Brussels Sprouts & 3-Cheese Crostini. The crispy crostini topped with creamy feta and Gruyere, paired with tender, nutmeg-spiced Brussels sprouts, creates an irresistible appetizer that will impress any crowd.
This contest-winning dish elevates simple ingredients into a sophisticated bite that’s perfect for entertaining or a cozy night in. Each crostini offers a savory, cheesy taste balanced by the slight earthiness of roasted Brussels sprouts, making it an unforgettable starter.
- The caramelized Brussels sprouts add a tender, slightly sweet contrast to the rich cheeses.
- The blend of feta, whipped cream cheese, and Gruyere creates a creamy and flavorful layer.
- It’s easy to prepare yet looks elegant, making it ideal for parties or holiday gatherings.
Ingredients
- Fresh Brussels Sprouts (3/4 pound): Trimmed and thinly sliced for tender roasting, providing a slightly nutty and sweet flavor.
- Olive Oil (1/4 cup, divided): Used for roasting and brushing to impart richness and enhance caramelization.
- Ground Nutmeg (1/4 teaspoon): Adds warm, aromatic undertones that complement the Brussels sprouts perfectly.
- Sea Salt (1/4 teaspoon): Enhances natural flavors and balances the dish’s seasoning.
- Ground Black Pepper (1/4 teaspoon): Provides subtle heat and depth to the roasted sprouts.
- Crumbled Feta Cheese (4 ounces): Delivers a tangy, salty component that blends smoothly when combined with cream cheese.
- Whipped Cream Cheese (1/3 cup): Adds creamy texture and lightness to the cheese spread.
- French Bread Baguette (10-1/2 ounces): Sliced into 1/2-inch pieces, it forms the crispy base for the crostini.
- Shredded Gruyere Cheese (1 cup): Melted on top for a rich, slightly nutty finish and beautiful golden color.
- Garlic Oil (optional): A drizzle adds extra aromatic flavor and an appealing finish to the crostini.
Instructions
- Preheat Oven and Prepare Brussels Sprouts
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Set your oven to 400°F to ensure it’s hot enough for roasting. Toss sliced Brussels sprouts with 2 tablespoons of olive oil, nutmeg, sea salt, and pepper in a bowl, coating evenly. This step infuses the sprouts with warm spices and seasoning for caramelization.
- Roast Brussels Sprouts
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Spread the seasoned Brussels sprouts on a foil-lined baking sheet in a single layer. Roast for about 20 minutes, stirring once halfway through to ensure even browning and tenderness. Roasting brings out their natural sweetness and crisp edges.
- Prepare Cheese Spread
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In a food processor, combine crumbled feta and whipped cream cheese. Process until smooth and creamy, creating a spread that’s tangy with a luscious texture, perfect for layering on toasted bread.
- Toast the Baguette Slices
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Arrange bread slices on a foil-lined baking sheet and brush both sides lightly with the remaining olive oil. Broil slices 1-2 minutes until they develop a golden crust, which adds crunch and supports the toppings without becoming soggy.
- Assemble Crostini with Toppings
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Spread a generous layer of the cheese mixture on each toasted bread slice. Top evenly with roasted Brussels sprouts, ensuring each bite has a good balance of creamy and vegetable elements.
- Add Gruyere and Broil
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Sprinkle shredded Gruyere cheese over the sprouts. Return the baking sheet to the broiler, positioning 5-6 inches from the heat source. Broil 1-2 minutes until the cheese melts and starts to brown, adding a rich depth and appealing color.
- Finish and Serve
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If desired, drizzle garlic oil over each crostini for an extra layer of flavor. Serve immediately while warm to enjoy the perfect combination of crispy, creamy, and roasted textures.
- Watch the broiler closely to prevent cheese from burning; a quick broil creates the best melt.
- Trim Brussels sprouts thoroughly to remove tough outer leaves for smoother roasting.
- Using a food processor helps blend the cheeses into a perfectly smooth spread.
Storage Tips
Store leftover crostini in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven to restore crispness before serving.
Serving Suggestions
Serve these crostini as an elegant appetizer alongside a crisp white wine or sparkling water. They also pair well with fresh greens or a light soup for a complete lunch or brunch.
- Use day-old baguette slices for optimal crispiness when toasting.
- Customize by adding toasted nuts or herbs like thyme for extra flavor complexity.
- Roast Brussels sprouts evenly by keeping them in a single layer and stirring halfway.
FAQs
- Can I prepare the Brussels sprouts ahead of time?
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Yes, you can roast the Brussels sprouts a day in advance and store them in the fridge. Rewarm before assembling crostini.
- What can I use instead of Gruyere cheese?
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Swiss cheese or Fontina are great substitutes offering similar meltability and flavor profiles.
- Is it possible to make this recipe vegan?
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You can use plant-based cream cheese and vegan cheese alternatives, and swap out feta with a tofu-based crumble.
- Can these crostini be frozen?
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They are best served fresh; freezing may affect the texture of the toasted bread and cheese topping.
- How can I make the crostini extra crispy?
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Brush both sides of the baguette slices with olive oil and toast slowly at a moderate heat before broiling.
- What does nutmeg add to this recipe?
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Nutmeg adds subtle warmth and depth, enhancing the natural sweetness of the roasted Brussels sprouts.
- Can I use a different bread?
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Yes, rustic Italian bread or sourdough sliced thinly will work well as an alternative.
Roasted Brussels Sprouts Crostini
Equipment
- 1 Baking Pan 15x10-inch foil-lined
- 1 food processor for blending cheeses
- 1 broiler for toasting and melting cheese
Ingredients
- 3/4 lb fresh Brussels sprouts trimmed and thinly sliced
- 1/4 cup olive oil divided
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 oz crumbled feta cheese
- 1/3 cup whipped cream cheese
- 1 French bread baguette 10-1/2 oz, sliced 1/2 inch thick
- 1 cup shredded Gruyere cheese
- garlic oil optional, for drizzling
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with 2 tablespoons olive oil, nutmeg, salt, and pepper and spread on a foil-lined baking pan.
- Roast Brussels sprouts for about 20 minutes, stirring once, until tender and browned.
- Blend feta and whipped cream cheese in a food processor until smooth.
- Place bread slices on a foil-lined baking sheet and brush with remaining olive oil.
- Broil bread slices 1-2 minutes until just golden.
- Spread each toasted bread slice with cheese mixture, then top with roasted Brussels sprouts.
- Sprinkle Gruyere cheese over crostini and broil 1-2 minutes until cheese melts and starts to brown.
- Drizzle with garlic oil if desired and serve immediately.
Notes
- Use garlic oil to add extra flavor or omit if preferred.
- Store leftovers in an airtight container and reheat briefly in oven.
- Gruyere can be substituted with other melty cheeses like mozzarella or cheddar.
