Brussels Sprouts and Smoked Onions on Cheddar Crostini

One of my favorite vegetables on earth is ………Brussels
Sprouts.
  I know some of you out there
are saying to yourself – I completely agree with her where as others are
thinking these are the most disgusting veggies on earth.  We all have our preferences when it comes to
food and what falls where on the like and dislike tally.  Our differences make the world go round –
right?  With my love for Brussels
Sprouts, I probably prepare them at least once a week in some form or
another.  A bonus for me – hubby is a
huge fan. 

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When I found this recipe for Brussels Sprouts and Smoked
Onions on Cheddar Crostini, my mouth sang for joy.  This was a perfect recipe for Friday Night
Bites.  All of the components were paired
in perfect harmony and was a unique Crostini. 
Hubby and I actually enjoyed it a few nights in a row – it was that
divine.

On another note, our 14.5 year old Lhasa Apso Max had a
biopsy last week and unfortunately the results came back that he has a low
grade melanoma on the side of his mouth. 
We have a consult with a specialist early next week to determine the
treatment options.  We are hoping and
praying that there is an option that will be easy on Max and let him be around
for a while.  I keep asking myself, why
can’t doggies live longer?  I guess we
just have to love and enjoy them as long as they are with us.  I will keep everyone posted as to his
progress.

Brussels Sprouts and Smoked Onions on Cheddar Crostini


Makes 12

12 large Brussels Sprouts, end cut off and cut into quarters

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 Large Onion, peel, cut in half and slice thin

Salt and Pepper

1 Teaspoon Smoked Paprika

12 half inch slices of baguette

See Also

5 ounces of White Cheddar Cheese, sliced thin

Place the 12 baguette slices onto a cookie sheet and toast
one side.  Remove and flip each one
over.  Place the sliced cheddar cheese on
top of the non-toasted side.  Set aside
until Brussels sprouts and onions are ready.

To cook the onions, melt the 2 tablespoons of butter in a
medium size skillet.  Add the onions and
cook on medium until they become translucent.  Next add the smoked paprika and cook for
another 3 to 4 minutes.  Set aside.

In a medium sized skillet add the 2 tablespoons of olive oil
and cook on medium heat.  Next add the
quartered Brussels sprouts and season with salt and pepper.  Turn the heat up to high and toss in the
olive oil.  Let cook for 3 to 5 minutes
or until lightly charred.  Remove from
the heat.

Turn the broiler on high and place the baguettes with cheese
under and let cook for 2 to 4 minutes or until bubbly.  Remove and divide the cooked onions among
each one and top with 4 quarters of Brussels sprouts on each one.  Season with a sprinkle of salt to enhance the
flavor.  Enjoy immediately!

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