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Vegan Brussels Sprout Crostini! Lemon-White Bean Spread topped with charred brussels sprouts and dried cranberry salad. A must-make for the holidays! | www.delishknowledge.com

Brussels Sprout Crostini

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 pieces 1x

Description

Vegan Brussels Sprout Crostini! Lemon-White Bean Spread topped with charred brussels sprouts and dried cranberry salad. A must-make for the holidays! Adapted from Food Network.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 pieces 1x
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 pieces 1x
Scale

Ingredients

  • 1 can white beans (navy or great northern), rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons champagne vinegar
  • 1/2 teaspoon salt
  • 1/8 cup sugar
  • 1/8 cup champagne vinegar
  • 1/4 cup dried cranberries
  • 10 ounces shredded brussels sprouts (I use the pre-shredded bag from Trader Joe’s)
  • 2 teaspoons olive oil
  • 24 baguette slices

Instructions

  1. Place the beans, olive oil, lemon juice, 2 teaspoons vinegar and salt in a food processor. Puree until creamy and smooth. Place in the fridge for at least 30 minutes.
  2. Add the sugar and 1/8 cup 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.
  3. Preheat the broiler. Toss the brussels sprouts with olive oil and pinch of salt and pepper.
  4. Spread in a single layer on a baking sheet and broil for 5-6 minutes, stirring half-way through.
  5. Remove the brussels sprouts and add to the pot with the cranberries. Toss to combine. Wipe the baking sheet clean.
  6. 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.
  7. Place toasted baguette on a serving platter and top with white bean mixture and a dollop of the brussels sprout crostini.

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