Sausage, Goat Cheese and Brussels Sprouts Crostini Recipe

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Sausage, Goat Cheese and Brussels Sprouts Crostini

A party appetizer guaranteed to please your crowd! Specialty beer brats are paired with creamy goat cheese and a shaved Brussels sprouts slaw to make a crostini topping that transcends marinated tomato and basil.

Nutritional Information

Calories

90
Protein

4g
Sodium

230mg
Sat. fat

2.5g
Sugar

1g

Ingredients

Product Suggestions:

• Niman Ranch Fat Tire Beer Brats

• Niman Ranch Fat Tire Spicy Cheddar Brats

                            4 bratwurst, sliced into rounds
                        
                            1 French baguette
                        
                            12 medium to large sized Brussels sprouts
                        
                            6 ounces of goat cheese at room temperature
                        
                            3 to 4 tablespoons heavy cream
                        
                            1 tablespoon chopped fresh herbs, such as tarragon, parsley or thyme, leaves only
                        
                            3 tablespoons olive oil
                        
                            1 tablespoon champagne (or other mild) vinegar
                        
                            1 tablespoon Dijon mustard
                        
                            1/2 teaspoon salt
                        
                            1/4 teaspoon freshly ground black pepper

Timing

Prep

20 minutes

Cook

15 minutes

Step One

Preheat broiler to 500 F. Slice baguette on the bias into at least 12 slices, 1/4-inch thick for the crostini, then place crostini on baking sheet. Set aside.

Step Two

In a heavy-bottomed skillet (preferably cast iron), cook sausage rounds over medium heat until browned on both sides.

Step Three

Using a mandoline or very sharp knife, slice Brussels sprouts into paper-thin slices. Using your hands, toss Brussels sprouts to loosen and separate slices, place in a medium size bowl.

Step Four

In a small bowl, combine olive oil, vinegar, Dijon mustard and salt and pepper to make a dressing, pour over sliced Brussels sprouts and toss to coat evenly. In another bowl, mix goat cheese, heavy cream and fresh herbs together. Stir with a large spoon until well combined.

Step Five

Place crostini on baking sheet and toast under broiler until golden brown. Keep oven door cracked open while broiling and watch carefully so they don’t burn.

Step Six

Remove crostini from oven and spread goat cheese mixture on each one while they are still warm. Top each crostini with a tablespoon or more of the dressed Brussels sprouts. Add 2 to 3 sausage rounds to the top of each crostini. Serve warm or at room temperature