Tuesday, November 15, 2011

Shaved Brussels Sprouts w/ Parmesan & Truffle Oil Crostini!

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!


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Ciao Chow Linda said...

I am definitely stealing this idea. I ate up all my garden brussels sprouts before I left for Ldn and Paris, but saw that even Whole Foods sells them on the stalk now.

Proud Italian Cook said...

That sounds outstanding! I'm stealing it too, I'll buy my bs stalks at TJ's.

The Japanese Redneck said...

Looks good. Never tasted truffles.

Rosie Gould said...

Love truffles and brussel sprouts. This one is going on my Tday table. Thank You for sharing.

Amie said...

must have this ... now

I have to get out and find some good truffle oil

Oui Chef said...

Ooh...my wife's been begging for a brussels sprouts dish for the big day, this just might be the one!

Joanne said...

I love a good lunch of crostini...this is SO making it on the menu!

Lisa {Authentic Suburban Gourmet } said...

I am SO happy that you love this recipe enough to post it! Like you, I make this recipe over and over again. Even the folks that are not a fan of brussel sprouts, love it. Hope you and your family have a wonderful Thanksgiving Day Holiday!

lea said...

This looks so good! I still have sprouts on the stalk. A farmer up here said to leave them for a few frosts to sweeten them up....now they're frozen! So we'll see. Can't wait to try.

Meghan L said...

These look fantastic, Stacey! Can't wait to make them for Thanksgiving!!

Michele said...

Love this idea!