White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe

If you’re looking for a snack or appetizer that’s both sophisticated and a little bit addictive, you’ve got to try my White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe. It’s one of those treats that’s perfectly crispy, cheesy, tangy, and just a touch sweet and spicy from the hot honey drizzle. I absolutely love how the flavors balance — the nuttiness from the pistachios, the sharpness of the white cheddar, and the slight bitterness of the Brussels sprouts combine to make each bite totally memorable. Keep reading, because this recipe is fan-freaking-tastic and surprisingly easy to throw together!

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Ingredients You’ll Need

Each ingredient adds something special to this White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe. From the sharp cheddar to the sweet heat of the hot honey, these flavors come together seamlessly. When shopping, fresh Brussels sprouts and good quality bread will take this to the next level.

• Brussels sprouts: Fresh is key here — they shred nicely and get just a touch crispy when sautéed.
• Olive oil: Use a good-quality extra virgin olive oil for the best flavor in both sautéing and the dressing.
• Lemon juice and zest: This brightens everything up and adds a fresh zing that’s so necessary.
• Maple syrup or honey: Adds a subtle sweetness that balances the bitterness of the sprouts nicely.
• Dijon mustard: Gives a gentle kick and depth to the dressing — don’t skip it!
• Garlic powder: For easy, evenly distributed garlic flavor without bits of raw garlic.
• Salt and freshly ground black pepper: Simple essentials that bring out all the other flavors.
• French baguette or Italian bread: Slice diagonally to get the perfect sized crostini that crisps just right.
• Sharp white cheddar: Make sure it’s a good quality sharp cheddar — that flavor is the star.
• Parmesan cheese: Adds a savory umami kick on top.
• Chopped roasted pistachios: These add the perfect crunch and a lovely nutty flavor; I’ve also tried toasted hazelnuts with great results.
• Honey: For the hot honey drizzle — I like a thick, raw honey for the best texture.
• Hot sauce or cayenne pepper: Adds just the right spicy heat to the honey. Adjust to your preference!

Variations

I love to play around with this White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe depending on the season or what I have on hand. It’s easy to make it your own, so don’t hesitate to swap out nuts or cheeses!

• Nut Substitute: I’ve swapped pistachios with toasted hazelnuts or walnuts, which adds a different but equally delicious crunch and flavor.
• Cheese Swap: If you want something mellower, try gouda or gruyere, but I always come back to sharp white cheddar because it cuts through the richness perfectly.
• Spice Level: For a milder touch, omit the hot sauce from the honey, or add more cayenne if you like things extra spicy.
• Vegan Variation: Use a plant-based cheddar and maple syrup for the drizzle, and you’ve got a crowd-friendly vegan option.

How to Make White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe

Step 1: Prep the Bread and Oven

First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper; you’ll want your crostini slices to have plenty of room so they crisp up evenly, so use two baking sheets if needed. Slice your baguette or Italian bread diagonally into 1/2-inch slices — that angle helps them get that perfect crostini shape.

Step 2: Shred and Cook the Brussels Sprouts

I always keep shredded Brussels sprouts in the fridge for quick meals, but if you’re starting with whole sprouts, toss them in your food processor with the slicing attachment for a super easy shred. No food processor? No problem — just thinly slice with a sharp knife. Heat a tablespoon of olive oil in a large skillet over medium-high heat and toss your shredded Brussels sprouts in. Sauté until they start to get golden and slightly crispy — about 5 minutes. Don’t rush this or burn them! Once done, remove from heat right away so they don’t keep cooking.

Step 3: Whisk and Toss the Dressing

While the sprouts cook, mix together the dressing in a small bowl: olive oil, fresh lemon juice, lemon zest, maple syrup (or honey), Dijon mustard, garlic powder, salt, and plenty of freshly ground black pepper. The dressing might look simple, but trust me — it adds that bright, tangy layer of flavor you need. Toss the warm Brussels sprouts with this dressing immediately after cooking to get that tasty coating.

Step 4: Assemble the Crostini

Lay your baguette slices on the baking sheet (or sheets). Distribute the Brussels sprouts evenly across all the slices—don’t shy away from piling a good amount on. Next, sprinkle the shredded sharp white cheddar over each crostini, then add a light dusting of grated parmesan. Top everything off with the chopped roasted pistachios for a bit of crunch.

Step 5: Bake and Drizzle Hot Honey

Bake the crostini for 8 to 10 minutes, or until the cheese is beautifully melted and the edges of the bread turn a lovely golden brown. While those are in the oven, mix your hot honey by combining honey and hot sauce (or cayenne) in a small bowl and warming it gently in the microwave for 10-15 seconds. Once the crostini are out, drizzle the hot honey over the top right away. Serve immediately and watch them disappear — trust me, my family goes crazy for these!

How to Serve White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe

Garnishes

I usually top these crostini with a little extra chopped pistachio after baking for that fresh crunch. Sometimes I add a few delicate microgreens or fresh thyme leaves just before serving — it makes a nice pop of color and a fresh twist.

Side Dishes

This recipe pairs beautifully with light salads, like an arugula and pear salad, or alongside a charcuterie board. I also love serving it with a chilled glass of white wine or sparkling water with lemon for a perfect appetizer setup.

Creative Ways to Present

One of my favorite ways to serve these crostini at a party is on a large slate board or wooden cutting board. I arrange them in neat rows with small bowls of extra hot honey and pistachios on the side so guests can customize their bites. It always gets people chatting and sharing tips on how they like theirs!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (they’re rare in my house!), store them in an airtight container in the fridge. It’s best to keep the hot honey separate and drizzle it fresh when you reheat to avoid soggy bread.

Freezing

I haven’t frozen the whole assembled crostini, but you can freeze the shredded Brussels sprouts mixture before cooking. Just thaw and reheat in a skillet before assembling for a quick fix later.

Reheating

To reheat, pop the crostini in a 350°F oven for about 5-7 minutes until warmed and the cheese is melty again. Add the hot honey drizzle right before serving to keep it fresh and shiny.

FAQs

Final Thoughts

This White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe has become one of those go-to dishes I bring to parties and family dinners because it’s always a hit. I love how easy it is to prepare but how fancy it feels on the tongue — it’s the kind of appetizer that makes you feel like you’re treating yourself without any fuss. Trust me, once you try this, you’ll be adding it to your regular rotation, just like I have. So go ahead, make it soon and then invite me over to taste it!

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