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.