Monday, November 29, 2010

Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini


Have you ever had an appetizer that just transports you to another level? I had such an experience on Saturday night. We were invited to a surprise birthday party that actually turned out to be a complete surprise for our dear friend Phil. His daughter and wife put the entire event together. The look on his face when he walked through the living room was priceless.























One of Phil’s favorite restaurants is Wood Tavern in Oakland. Wood Tavern was born in 2007 from the vision of Executive Chef Maximillian DiMare and in partnership with Rich and Rebekah Wood. It is a contemporary American Brasserie and the cuisine is inspired by California culture and local ingredients. Since his wife shares a great admiration for this restaurant also, she was able to secure two key employees from Wood Tavern to cater and tend bar at the party.




















One of the employees is a private chef and caterer. He had owned a couple restaurants in Manhattan and is a wonderful chef. The cocktail for the evening was a classic Manhattan. I had a sip of my husbands and quite frankly, it resembled lighter fluid – way too strong for my tastes, but it was one of Phil’s favorites.



















There was a table full of appetizers ranging from goat cheese with pistachios adorning the plate, a charcuterie of cured meats and pate to a gourmet cheese platter to assorted crostini’s. Let’s just say that I was in appetizer heaven! Quite frankly, a meal of appetizers is right up my alley.

























There was one particular appetizer that simply amazed me. It was Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini and was completely unique with amazing flavors. After the appetizer course, the chef served a farmers market salad, garlic bread and lasagna.























After a while I made it to the kitchen to chat with the chef/caterer about this divine appetizer. We chatted about how he came up with the idea along with the preparation. It is such simple ingredients, but the combination was simply stunning. He shared another preparation for Brussels sprouts as a side dish that I will test and write a blog post later. It contains brown sugar and pancetta among other glorious ingredients. Stay tuned.
























While decorating the house yesterday for the holidays, I took a break and recreated this Crostini. Phil’s wife actually stopped by yesterday as I was making the Crostini and once she sampled it, she thought it was a dead ringer for the one at the party. I hope that you enjoy it as much as I did!


Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini

Makes 30 Crostini

12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
Baguette, 30 ½ inch slices

Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired.

Brush each Crostini on each side with olive oil. Place onto a cookie sheet and bake at 350 until lightly brown. About 5 minutes into cooking, flip each Crostini over to ensure even browning. Remove and let cool.

To assemble, add about one heaping teaspoon of Brussels sprouts mixture to each toasted bread and lay onto a serving platter of your choice.  Serve room tempurature.

26 comments:

  1. Ellerinize sağlık, çok leziz ve iştah açıcı görünüyor.

    Saygılar.

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  2. I have never made shaved brussel sprouts...especially for crostini. The trufle oil makes it extra special.
    What a beautiful and unique treat!

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  3. This is such a great idea, seriously briliant...on my list of must tries.

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  4. This is a great recipe. I love to see Brussels Sprout recipes, other than the usual sauteing them with bacon or pancetta. This is a misunderstood vegetable that many people do not like, but hopefully recipes like this will get people to try them.

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  5. I had some shaved brussels sprouts with bacon the other day....yummy! Next time I am going to try your recipe with artisan bread! Super!

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  6. I adore Brussels sprouts and I just love the simplicity of this. What a beautiful appetizer! Plus, I just love Semifreddi's - such amazing bread. Congrats on a brilliant Top 9!

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  7. Congratulations for making the top nine list... again! What a great way to use brussels sprouts. I'm going to give them a try.

    There are still three days to enter our site's birthday give away for a KitchenAid mixer. Come on over to EverydaySouthwest.com and join the party!

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  8. I am definitely gonna make this. I love sprout recipes :)

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  9. What a great use of brussels sprouts! My BF and I both admit we like them but can never figure out what to do with them. I may have to try this one out at an upcoming party!

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  10. What a beautiful surprise - the birthday party and this appetizer! So simple yet so sensational! I'm sure Brussels sprouts would be everyone's first choice if were served this way. Congrats on the Top 9 and thanks for sharing this inspired recipe!

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  11. Lisa I love this recipe! It's such a perfect blend of flavors. We may have this for dinner :-) Kate @ kateiscooking

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  12. I love brussels sprouts and of course truffle oil, so this sounds amazing! Must have been a great party.

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  13. Oh my gosh, Lisa, we both had brussels sprouts on our minds. You shaved yours and I separated the leaves of mine. :-)

    Leave it to you to create something elegant and sophisticated out of the humble brussels sprout. I would just use one of the little toasts to shovel the sprouts in my mouth! :-)

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  14. I love Brussels sprouts--what a creative idea! Thanks for sharing your recipe and congrats on making the Top 9! :>)

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  15. Congrats on Top 9! Well deserved! I love Brussels sprouts and it makes me very joyful to see healthy veggies in Top 9! Truffle oil and shaved parmesan...yum!

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  16. I adore truffle oil, and these are quite delightful :)

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  17. That recipe sounds outstanding! Might have to make these for Christmas and make my dad a believer in brussel sprouts!

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  18. Looks delicious. When does the lemon juice get added? Off heat? Thanks!

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  19. That looks incredibly delicious! I love the shades of green sitting atop golden bread. Yum!

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  20. Lisa this is a wonderful little savory bite and I thanks you for chatting up the chef and bringing home the recipe:) I would like to try it with white truffle oil, thanks for sharing and have a nice weekend.

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  21. This is an excellent idea! We usually just roast brussel sprouts but this is a new neat way we can enjoy them! Thank you!!

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  22. This looks so good! Can't wait to try. Thanks for passing the recipe along. It might be making an appearance at my holiday party too.

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  23. I am making these lovelies for Thanksgiving....I posted them today on my site....thank you! I am addicted to them!

    Stacey Snacks

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  24. Love this recipe and have made it a staple now for parties etc--Thank you!

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