2 hours ago
Tuesday, November 15, 2011
I know you have heard this from me before, but this is my new favorite appetizer.
FOR REAL THIS TIME! They may even beat out my mini BLT's.
I am serving these for Thanksgiving and any other opportunity I get to use my garden's bounty of Brussels sprouts!
I have made them 3 times already for lunch this week!
You can slice and toast a baguette for small crostini, but I like to toast Italian panella slices, then cut them in half for larger surface area. MORE STUFF PILED ON TOP!
Use a good quality truffle oil (mine is from Italy) and good cheese and you are in business. This can be made 2 hours ahead and left at room temperature.
Shaved Brussels Sprouts w/ Parmesan & Truffle Oil (adapted from Authentic Suburban Gourmet):
14 large Brussels sprouts, stems trimmed and cut in half
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp butter
juice of half a lemon
sea salt & pepper
truffle oil (about 1-2 tablespoons)
good quality Parmigiano Reggiano cheese
Trim the ends of the sprouts and slice in half. With a mandolin, carefully shred the sprouts (you can alternatively chop them finely with knife).
In a heavy skillet, heat the olive oil along with the butter and cook the garlic with the shaved sprouts for about 6 minutes, stirring with a wooden spoon, until cooked but not brown. Season with sea salt & pepper. Remove pan from the heat and drizzle truffle oil over the pan (about 1-2 tbsp at most, it's got a strong flavor). Stir mixture and set aside.
Toast your baguette or panella slices and drizzle with olive oil. Place the toasts on a platter and mound them with the brussels sprouts mixture.
Using a vegetable peeler, shave the cheese to make curls. Garnish with shaved Parmigiano Reggiano curls and serve!