Brussels Sprouts Bruschetta Recipe

Treat yourself and the family with this delicious Brussels Sprouts Bruschetta recipe, plus discover many other easy recipes at 24/7 Mom.

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
4people 15minutes 15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
  • 20 brussels sprouts peeled, trimmed and sliced in half
  • olive oil
  • 1 clove garlic peeled and finely chopped
  • 3.5 oz hazelnuts coarsely chopped
  • 5 Duke of york or Pink Fir potatoes cooked with their skins and chopped into small pieces
  • 4 slices good quality buthcher's ham in small shreds
  • 4 slices good quality sourdough bread
  • 4.2 oz Parmiggiano reggiano grated
  • 1 tbsp fresh or dried oregano finely chopped
Servings: people
Units:
Ingredients
  • 20 brussels sprouts peeled, trimmed and sliced in half
  • olive oil
  • 1 clove garlic peeled and finely chopped
  • 3.5 oz hazelnuts coarsely chopped
  • 5 Duke of york or Pink Fir potatoes cooked with their skins and chopped into small pieces
  • 4 slices good quality buthcher's ham in small shreds
  • 4 slices good quality sourdough bread
  • 4.2 oz Parmiggiano reggiano grated
  • 1 tbsp fresh or dried oregano finely chopped
Servings: people
Units:
Instructions
  1. Steam the Brussels sprout pieces in a double boiler till quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside.
  2. Take a heavy saute pan, heat some oil and gently sweat the garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well.
  3. Add the soft Brussels sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm.
  4. Take the 4 slices of bread, drizzle with a little olive oil on both sides, and toast under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.
  5. Place a toasted bread slice on each of four serving plates. Spoon the Brussels sprout mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.