BRUSSEL SPROUT APPETIZER RECIPE RECIPES

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BRUSSELS SPROUTS BITES RECIPE - FOOD.COM



Brussels Sprouts Bites Recipe - Food.com image

Shaved Brussels sprouts combined with cheddar and baked into easy bite-sized portions. These are great for a party and super easy to transport!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 4

1 lb fresh Brussels sprout
2 cups shredded cheddar cheese
45 Ritz crackers, crumbled
2 eggs

Steps:

  • Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they’ve cooked. While the water boils, shred brussels sprouts using a cheese grater.
  • Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
  • Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.

Nutrition Facts : Calories 165, FatContent 10, SaturatedFatContent 4.9, CholesterolContent 50.8, SodiumContent 247.4, CarbohydrateContent 11.6, FiberContent 1.7, SugarContent 2, ProteinContent 7.9

CHARRED BRUSSELS SPROUT CROSTINI RECIPE | GIADA DE ...



Charred Brussels Sprout Crostini Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 45 minutes

Cook Time 45 minutes

Yield 24 crostini

Number Of Ingredients 10

1/4 cup sugar
1/4 cup Champagne vinegar 
1/3 cup dried cranberries 
1 pound Brussels sprouts, sliced into thin rounds 
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon red pepper flakes 
1 1/4 cups ricotta
1/3 cup pine nuts, toasted 
24 crostini (see Cook's Note) 

Steps:

  • Preheat the broiler to high.
  • Combine the sugar and Champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook until the sugar is fully dissolved and the mixture has thickened just slightly, 1 to 2 minutes. Add the cranberries and cook 1 minute more, then remove from the heat and let sit for 10 minutes to plump the cranberries.
  • Meanwhile, on a rimmed baking sheet, combine the sliced Brussels sprouts, 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet as needed for even browning. Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.
  • In a small bowl, whisk the remaining 2 tablespoons olive oil and 1/4 teaspoon salt into the ricotta. Using a small offset spatula, spread the crostini with the ricotta mixture. Top each crostini with a spoonful of the Brussel sprout mixture and sprinkle with a few pine nuts.

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