Vegan Brussels Sprout Crostini! Lemon-White Bean Spread topped with charred brussels sprouts and dried cranberry salad. A must-make for the holidays!
So much to be thankful for. It’s amazing isn’t it? When asked what we are truly thankful for, the list could go on for hours. Gratitude breeds gratitude. For starters, I’m thankful for my partner-in-crime BL, how often I’ve been able to see my family this year, my incredible nieces and nephew, new STL friends and the ability to do what I love. Even on the darkest days, when I turn my attention to the gifts that I have, I’ve overwhelmed with gratitude and love.
I’m excited to take a few days off and just be. We head to Wisconsin early tomorrow morning for to hang with BL’s side of the family. If history is any indication, our trip will include bowling, an old fashion (or five), board games in the basement and leisurely walks around town. I’m thankful that my in-laws provide such a welcoming retreat for us to hole up in.
But, before I go, I wanted to pop in with a quick appetizer idea for tomorrow! Last weekend, while in Louisville, I spent Saturday morning with my favorite guilty pleasure- watching a bit of Food Network while laying in bed. Gah, it’s the best. We don’t have cable or a TV in our bedroom so getting to do both sometimes feels like Christmas morning. And, it was the good kind of Food Network, with actual cooking shows. Am I the only one who cannot stand all of the reality/competition shows? Give me Ina, give me Giada, give me Alton. I don’t care about making dinner out of four odd, often disgusting ingredients or who makes the best cake in 60 minutes.
As I laid in my oversize robe, sipping hotel coffee and watching Giada, I was instantly inspired by her recipe du jour, charred brussels sprout crostini. Seemed like the perfect appetizer to kick off the holidays with, so I created my own plant-based version.
These little bites are super unique and a fun way to start any meal. Crispy bread topped with a creamy bean puree and charred, crispy brussels sprouts. Slightly sweet, tart and all around delicious. Make ’em!
Sending you lots of love this week. Of course, I’m thankful for you. To everyone who has ever showed up to this little space on the internet, thank you. To anyone who has ever tried one of my recipes, thank you. To those who have emailed me, tweeted at me, commented on a facebook post, liked one of my instagrams, thank you. From the bottom of my pasta-filled heart, thank you. xo
- 1 can white beans (navy or great northern), rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons champagne vinegar
- ½ teaspoon salt
- ⅛ cup sugar
- ⅛ cup champagne vinegar
- ¼ cup dried cranberries
- 10 ounce shredded brussels sprouts (I use the pre-shredded bag from Trader Joe's)
- 2 teaspoons olive oil
- 24 baguette slices
- Place the beans, olive oil, lemon juice, vinegar and salt in a food processor. Puree until creamy and smooth. Place in the fridge for at least 30 minutes.
- Add the sugar and vinegar in a medium sauce pan and cook over medium heat until sugar is dissolved and mixture has thickened slightly. Add the cranberries and remove from heat.
- Preheat the broiler. Toss the brussels sprouts with olive oil and pinch of salt and pepper.
- Spread in a single layer on a baking sheet and broil for 5-6 minutes, stirring half-way through.
- Remove the brussels sprouts and add to the pot with the cranberries. Toss to combine. Wipe the baking sheet clean.
- Place the baguette slices in a single layer on the baking sheet and place back in the broiler, ~1 minute per side until just toasted.
- Place toasted baguette on a serving platter and top with white bean mixture and a dollop of the brussels sprout crostini.