Brussels Sprouts Tartine
This Brussels Sprouts Tartine is a delicious recipe and such a great way to use Brussels sprouts. A Tartine is what the French call an open-faced sandwich and since I’m using french ingredients for the recipe I’m calling it a Tartine. This recipe is dedicated to my sister on her birthday who loves anything French. Crispy toasted bread topped with delicious goat cheese, oven-roasted spiced Brussels sprouts, and then a drizzle of fig jam to bring it all together. All the textures and flavors work so well together that you need to try it to believe it, Even if you don’t like brussels sprouts you will love this! A perfect party appetizer or evening snack or side!
Happy Cooking!
Servings: 2-3 toasts
Prep Time: 15 mins
Cooking Time: 25-35 mins
Total Time: 45-60 mins
Ingredients:
Brussels Sprouts:
1 lb Brussels sprouts cut into 6-8 slivers
3 tbsp olive oil
1 tbsp mustard; ideally Dijon mustard
1/2 tsp Salt as per taste
1/2 tsp black Pepper
1 tsp chili flakes
1/8 tsp cinnamon powder
1/2 tsp cumin powder
Assemble:
8-10 oz french bread sliced
6-8 oz softened goat cheese; check notes for flavor options
3-4 tbsp fig jam
Directions:
Preheat the oven to 400F. Line a baking tray with foil or parchment paper.
Wash and dry the Brussels sprouts. Cut each into 6-8 slivers.
Transfer the slivers to a large mixing bowl. Add all the seasonings, mustard, and olive oil. Mix it all till combined and the slivers are coated well.
Transfer to the lined baking tray and bake at 400F for 25-35 mins, flipping it midway, till toasty and crispy. While placing it on a tray spread it out so each sliver has time to cook well.
Once out of the oven, let it cool for 2-4 mins.
While the brussels sprouts are toasting, slice the bread.
On sliced bread, drizzle or spray olive oil. Place it on a baking tray and bake at 400F for 6-7 mins, flipping it midway.
On the more toasted side of the bread, spread goat cheese.
Top with Brussels sprouts over the goat cheese.
Top with fig jam over the Brussels sprouts.
If you want a spicy kick, top it with some chili crunch.
Serve immediately and enjoy!
Notes/Tips:
For the recipe for the chili oil, I like to use, click here.
If you don’t have goat cheese or goat cream cheese you can use cream cheese. Goat cheese flavors I would recommend- plain, garlic, and herbed, honey and jalapeno, or sundried tomato.
Do not overcook the Brussels sprouts as they can get too chewy. Just cook till it’s cooked through.
For a homemade chili crunch recipe click here.
Use any toast if you can’t find french bread but I recommend it.
Don’t skip the mustard!!