One of my favorite vegetables on earth is ………
Sprouts. I know some of you out there
are saying to yourself – I completely agree with her where as others are
thinking these are the most disgusting veggies on earth. We all have our preferences when it comes to
food and what falls where on the like and dislike tally. Our differences make the world go round –
right? With my love for Brussels
Sprouts, I probably prepare them at least once a week in some form or
another. A bonus for me – hubby is a
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When I found this recipe for Brussels Sprouts and Smoked Onions on Cheddar Crostini, my mouth sang for joy. This was a perfect recipe for Friday Night Bites. All of the components were paired in perfect harmony and was a unique Crostini. Hubby and I actually enjoyed it a few nights in a row – it was that divine.
On another note, our 14.5 year old Lhasa Apso Max had a biopsy last week and unfortunately the results came back that he has a low grade melanoma on the side of his mouth. We have a consult with a specialist early next week to determine the treatment options. We are hoping and praying that there is an option that will be easy on Max and let him be around for a while. I keep asking myself, why can’t doggies live longer? I guess we just have to love and enjoy them as long as they are with us. I will keep everyone posted as to his progress.
Brussels Sprouts and Smoked Onions on Cheddar Crostini
12 large Brussels Sprouts, end cut off and cut into quarters
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Large Onion, peel, cut in half and slice thin
Salt and Pepper
1 Teaspoon Smoked Paprika
12 half inch slices of baguette
5 ounces of White Cheddar Cheese, sliced thin
Place the 12 baguette slices onto a cookie sheet and toast one side. Remove and flip each one over. Place the sliced cheddar cheese on top of the non-toasted side. Set aside until Brussels sprouts and onions are ready.
To cook the onions, melt the 2 tablespoons of butter in a medium size skillet. Add the onions and cook on medium until they become translucent. Next add the smoked paprika and cook for another 3 to 4 minutes. Set aside.
In a medium sized skillet add the 2 tablespoons of olive oil and cook on medium heat. Next add the quartered Brussels sprouts and season with salt and pepper. Turn the heat up to high and toss in the olive oil. Let cook for 3 to 5 minutes or until lightly charred. Remove from the heat.
Turn the broiler on high and place the baguettes with cheese under and let cook for 2 to 4 minutes or until bubbly. Remove and divide the cooked onions among each one and top with 4 quarters of Brussels sprouts on each one. Season with a sprinkle of salt to enhance the flavor. Enjoy immediately!