Persons
8
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 baguette
- 8 ounces of cream cheese softened
- 2 ounces of Gorgonzola softened
- 2 tablespoons shallot diced
- 2 cloves garlic diced
- ¼ cup olive oil
- 10 Brussel sprouts cut into quarters
- 2 ounces of mozzarella cheese grated
- Green onion to decorate
- Kosher salt and black pepper to taste
Instructions
- Cut baguette into 3/8 inch-thick diagonal slices. Brush lightly with olive oil and then bake in a 350-degree oven for 10 minutes on each side. Sprinkle with Kosher salt after baking.
- Sauté shallots and garlic for 6 minutes in a sauté pan on medium heat or until translucent
- In a food processor fitted with a metal blade add shallots and garlic pulsing to get a good dice.
- Add softened cream cheese and Gorgonzola then pulse to combine. Set aside
- Preheat oven to 400 degrees
- On a baking sheet add Brussel sprout quarters, brush with olive oil, sprinkle with salt and pepper and bake for 20 minutes or until softened and caramelized. Set aside
- Top crostini baguette slice with a tablespoon of Gorgonzola Cream Cheese, top with Brussel Sprouts and sprinkle with mozzarella and then place on the baking sheet and put back in the 400 degree oven and bake for 5 minutes or until the Mozzarella starts to melt
- Decorate with green onion and serve