Shaved Brussels Sprouts
with Parmesan and Truffle Oil Crostini

Yield: approximately 30 appetizers


Ingredients:

14 large Brussels sprouts
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, minced
juice of half a lemon
sea salt and black pepper, according to taste
baguette bread, sliced
extra-virgin olive oil for crostini
white truffle oil
Parmigiano Reggiano cheese, grated


Instruction:

Wash and trim ends of sprouts, slice each in half. Using a mandolin or sharp knife carefully shred or thinly slice them.

In a heavy skillet heat olive oil and butter over medium heat, add the garlic, sprouts, salt and pepper. Saute for approximately 2 to 4 minutes stirring occasionally until they are tender but not browned. Remove skillet from heat, stir in lemon juice. Set aside.

Brush baguette slices on one side with olive oil; arrange on a baking sheet oil-side up and place under the broiler until lightly toasted, do not let them burn. Remove from oven, spoon sprout mixture on top, sprinkle with truffle oil, cheese and serve.