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Brussels Sprouts and Burrata Crostini

6-8 crostini
Course Appetizer, Side Dish, Snack
Cuisine Italian, Spanish
Keyword sandwich
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Spiced pistachios

  • 1 tablespoon butter
  • 1 tablespoon honey
  • ½ cup pistachios
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt

Brussels sprouts

  • 1 tablespoon olive oil
  • 1 pound brussels sprouts halved
  • 2 garlic cloves minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • salt and pepper

Remaining ingredients

  • 6-8 slices crusty bread about ½ inch thick
  • 8 ounces burrata at room temperature
  • ¼ cup chopped dates
  • flaky sea salt
  • extra virgin olive oil for finishing

Instructions

  • Preheat oven to 350 degrees.
  • Make pistachios. Melt butter with honey in the microwave. Add pistachios, smoked paprika, and salt to the honey butter, mixing well to coat. Line a baking sheet with parchment paper and spread the pistachios on the baking sheet. Bake for 10-12 minutes or until golden brown, stirring once halfway through. Remove from the oven and transfer the pistachios onto clean parchment paper. Let cool completely then chop the pistachios.
  • Increase oven to 425 degrees F.
  • Toss the brussels sprouts with oil, salt, pepper, and minced garlic. Roast the sprouts for 10 minutes. Flip the sprouts over and cook another 5-10 minutes or until tender and lightly charred. Remove from heat and toss with the lemon zest and juice. Keep warm.
  • Brush the slices of bread with olive oil and toast in the oven for 5-7 minutes or until golden brown. Top each slice with burrata, brussels sprouts, chopped dates, and spiced chopped pistachios. Sprinkle flaky sea salt on top and finish with a drizzle of olive oil. Serve warm.

Notes

The spiced pistachios can be prepared up to 1 week in advance.
Burrata is best served at room-temperature. Let it sit out while you prepare the dish.