I sent a list of recipes I wanted to try to Gretchen and asked if any of them were jumping out at her. I shouldn’t have been surprised when she picked this one because, seriously, what could be better than combining bread, cheese, and Brussels sprouts? They’d make an easy appetizer for a dinner party but we definitely found them wholesome enough to be their own meal — like a vegetarian open-faced sandwich. Plus they’re an easy thing to reheat for leftovers. The recipe we followed made eight of them so I think I know what we’ll be eating this weekend! Side note: I’m going to be preparing Brussels sprouts like this from now because they were so, so, so good even without the bread and cheese.
Roasted Brussels Sprout and Gruyere Toasts (recipe from Feed Me Phoebe)
1 pound brussels sprouts, trimmed and thinly sliced (we cheated and used these from Trader Joe’s)
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon nutmeg
2 tablespoons olive oil
1/2 teaspoon sea salt
8 slices sourdough bread
2 cups grated gruyere
1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Toss the brussels sprouts, rosemary, nutmeg, olive oil and salt together and arrange in an even layer on the baking sheet. Roast in the oven for 30 minutes until browned and caramelized, tossing at the 15 minute mark.
4. Place the sheet pan under the broiler for 2-3 minutes until the cheese is melted and beginning to brown. Cut the toasts in half and serve immediately.
It takes about 40 minutes from beginning to end and you can minimize clean-up by using aluminum foil over your cookie sheet. What recipes have you tried and loved lately?