Shaved Brussels Sprouts
with Parmesan and Truffle Oil Crostini

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I was invited to an appetizer party and asked to bring a crostini with Brussels sprouts. I brought this intriguing recipe. It was a huge hit, I took home an empty plate!
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shaved Brussels Sprouts crostini
 photograph by Peggy Bucholz for

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Yield: approximately 30 appetizers


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


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.

Wine recommendation: Pinot Gris; Chardonnay

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