Sausage, Goat Cheese and Brussels Sprouts Crostini Recipe

Ingredients

4 Niman Ranch Fat Tire Beer Brats, 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

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Step 1

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 2

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

Step 3

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 4

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 5

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 6

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