honey basil pear and brussels sprouts crostini____________________________________Simplest prep for a toast that feels elaborate enough for a queen's feast.
Ingredients
- 16 slices crusty bread (I recommend a ciabatta or French bread)
- 1 lb Brussels sprouts, halved
- 2 bartlett pears, quartered
- 1/4 cup Trader Joe's Chili Onion Crunch seasoning
- 4 oz chevre (I used a cranberry flavor)
- 2 cups arugula
- 1/2 cup fresh basil, torn
- 1/4 cup honey
Instructions
- Preheat oven to 425 degrees and line two baking sheets with parchment. Toss Brussels sprout halved and pear slices in chili crunch mix. Season with salt and pepper as desired and spread evenly on both pans - it's okay if the pans are pretty full but try not to create multiple layers of your sprouts and pears. Roast for 20 minutes, tossing halfway through. Remove from oven and let cool until able to be handled easily. Slice Brussels sprouts into smaller pieces - I more or less cut each half into 4 more bits.
- Heat broiler to HIGH. Toast bread slices until they reach desired crispiness.
- To assemble: add a pile of Brussels sprouts on each bread hunk. Slice pears into four wedges per chunk and layer atop sprouts. Crumble chevre atop along with torn basil and arugula. Drizzle with honey.