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.
recommendation: Pinot Gris; Chardonnay|