Salmon-Sprout Crostini

This is a great gateway recipe for folks who are not so sure about Brussels sprouts. Shaved and simply dressed, they are mild in flavor, full of crunch -- and nothing like the over-boiled Brussels sprouts of our childhoods. 

Offer these toasts as a hearty appetizer. Or, layer them onto larger slices and top with a pair of fried eggs for a light dinner or interesting brunch. 

Yield: 24 pieces , Prep time: 20-30 minutes , Cook time: 5 minutes



1. Prep your ingredients: Thinly slice the baguette. Roughly chop the smoked salmon. Remove the bottom stems from the Brussels sprouts. Using a mandolin or the slicing attachment on the food processor, thinly slice the Brussels sprouts and shallots.   

2. Place the bread on a cookie sheet and toast under the broiler on both sides. 

3. Combine the shredded Brussels sprouts and shallots in a bowl; toss together with the mustard, juice of the orange, olive oil, salt, and pepper.

4. Once the bread is toasted, top with the smoked salmon and a hearty pinch of the Brussels sprout salad. 

Tips + Tricks

**To make this recipe even easier, prep all of your ingredients in advance. When your guests arrive, toast the bread, toss the sprout salad ingredients, and assemble to serve.