Brussel Sprouts Spread on Crostini

Directions

Brussel Sprouts Spread

1. Preheat oven to 375°F (190 °C). 
   
2. Clean and trim off outer leafs and bottom of brussel sprouts.
3. Blanche brussel sprouts in a pot of boiling water for 5 minutes. Remove from stove and run under cold water (this will prevent further cooking and keep bright green colour).
4. Heat 2 tablespoons olive oil in a medium skillet. Shallow fry blanched brussel sprouts over medium heat for 3 - 5 minutes.
5. Remove from heat and toss cooked brussel sprouts in salt and pepper. Let brussel sprouts cool slightly.
6. Reserve ¼ of the cooked brussel sprouts (set aside to use for topper).
7. Remaining ¾ of cooked brussel sprouts coarsely chop. Set aside to cool completely. 
   
8. In a medium bowl beat cream cheese until soft (approx. 5 - 7 minutes).
9. Add sour cream and mix until combined.
10. Add mozzarella, parmesan cheese and lemon juice. Mix until combined.
11. Add mini peppers, shallot, chili flakes and garlic. Mix until combined.
12. Fold in chopped brussel sprouts. Mix until combined.
13. Scoop mixture into a heat proof baking dish.
14. Bake for 20 minutes until cheese is melted and mixture is bubbly. Let cool slightly.
    

Crostini

1. Preheat oven to 375°F (190°C).
2. Cut each Kinnikinnick Hot Dog Bun into 5 strips lengthwise. Place cut pieces on a baking tray and drizzle with olive oil.
3. Bake in preheated oven for 7 - 10 minutes or until desired crispness turning once during baking. 
   

Assembly

1. Slice reserved ¼ cooked brussel sprouts. Set aside.
2. Top each Crostini with 2 tablespoons Brussel Sprouts Spread.
3. Finish with reserved sliced brussel sprouts and optional chili flakes. Serve warm. 
   Yields 20 Crostini