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
How to Make It
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.
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.
Brush both sides of baguette slices with olive oil; place on a baking sheet. Bake until golden, 5 to 6 minutes per side.
Spoon a rounded Tbsp. of sprout mixture on each slice of baguette. Top each with a slice of cheese and serve.
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