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Brussels Sprout and Bacon Crostini

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 20 mins
Yield Yields: 40 pieces (serving size: 4 pieces)
Brussels Sprout and Bacon Crostini offer a mini flavor explosion in every bite!


  • 8 ounces thick-cut bacon (about 7 slices), chopped
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 1/4 teaspoon crushed red pepper
  • Zest of 1 lemon
  • Salt and pepper
  • 1 24-inch baguette, cut on a bias into 40 thin slices
  • 1/4 cup olive oil
  • 1 1/2 ounces pecorino cheese, shaved with a vegetable peeler into 40 slices

Nutrition Information

  • calories 228
  • fat 10 g
  • satfat 3 g
  • protein 9 g
  • carbohydrate 26 g
  • fiber 3 g
  • cholesterol 10 mg
  • sodium 582 mg

How to Make It

  1. Preheat oven to 350°F. Cook bacon in a large skillet over medium heat, stirring often, until crisp, 12 to 14 minutes. Transfer to a paper towel-lined plate to drain. Remove and discard all but 3 Tbsp. bacon fat from skillet.

  2. Raise heat to medium-high. Add sprouts to bacon fat in skillet and cook, stirring occasionally, until just beginning to soften, 5 to 7 minutes. Add red pepper, lemon zest and reserved bacon to skillet. Stir, taste and season with salt and pepper. Remove from heat.

  3. Brush both sides of baguette slices with olive oil; place on a baking sheet. Bake until golden, 5 to 6 minutes per side.

  4. Spoon a rounded Tbsp. of sprout mixture on each slice of baguette. Top each with a slice of cheese and serve.