Roasted Brussels Sprouts Crostini Makes 12 crostini
Roasted Apple & Butternut Bruschetta Makes about 15 pieces
12 slices baguette, cut on bias ½-in (1.25 cm) thick 1 tbsp (15 ml) olive oil, plus more for drizzling baguette salt and freshly ground black pepper ¾ cup (180 ml) crumbled goat’s cheese 10 oz (280 g) Brussels sprouts, quartered, loose outside leaves discarded 2 cloves garlic, smashed with back of a knife ¼ cup (60 ml) maple whisky or 2 tbsp (30 ml) Canadian whisky + 2 tbsp (30 ml) maple syrup ⅓ cup (80 ml) dried cranberries ¼ cup (60 ml) slivered almonds, toasted 1 tbsp (15 ml) butter finely sliced fresh chives, for garnish 1. Preheat oven to 425 F (220 C). 2. Place baguette slices on a baking sheet, then drizzle with olive oil and season lightly with salt and pepper. Top each with about 1 tbsp (15 ml) goat’s cheese. Transfer to oven and toast until golden brown and crispy around edges but still soft inside, about 5 minutes. 3. In a small mixing bowl, combine quartered Brussels sprouts, garlic, 1 tbsp (15 ml) olive oil and a pinch each salt and pepper. Toss to coat evenly. 4. In a separate bowl, mix maple whisky and cranberries. 5. Preheat a large cast iron skillet over high heat. Add Brussels sprouts mixture in a single layer and cook until just starting to brown, about 2 minutes, then stir and transfer skillet to oven. Cook until sprouts are nicely browned and tender, about 8 minutes, shaking pan halfway through. 6. Remove skillet from oven and pour in whisky- cranberry mixture. Cook for 30 seconds using residual heat from pan, then add almonds and butter, stirring until everything is coated. Remove garlic, if desired, and adjust seasoning to taste. 7. Spoon sprouts mixture onto toasted baguette slices, pressing mixture gently into goat’s cheese so toppings stay in place. Transfer to a serving tray and garnish with sliced chives and a bit of freshly ground black pepper.
¼ cup + 1 tbsp (75 ml) unsalted butter, divided 2 tbsp (30 ml) chopped fresh sage 1 baguette, cut on bias into ⅓-in (0.8 cm) thick slices 2 tbsp (30 ml) olive oil 2 cups (500 ml) butternut squash diced ¼-in (0.6 cm) thick 1 cup (250 ml) apple diced ¼-in (0.6 cm) thick ¼ cup (60 ml) walnut pieces ¼ tsp (1 ml) smoked paprika ⅛ tsp (a pinch) ground cinnamon salt and freshly ground black pepper 2 tbsp (30 ml) amaretto 2 tsp (10 ml) sherry vinegar 2½ oz (75 g) Taleggio or Fontina, cut into 15 small pieces chopped fresh parsley, for garnish
1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
2. In a small saucepan over medium heat, warm ¼ cup (60 ml) butter until it separates and begins to foam. Add sage and cook until mixture begins to smell nutty and turns light brown. Pour into a small bowl. 3. Generously brush top of each baguette slice with brown sage butter and place on lined baking sheet. Transfer to oven and toast until lightly browned and crisp around edges but still soft in centre, about 5 minutes. Set aside. Leave oven on. 4. In a large ovenproof skillet over medium-high heat, warm olive oil. Add squash and sauté until lightly browned. Add apples, walnuts, paprika and cinnamon, stirring to coat. Transfer to oven and cook until squash is softened, 6 to 8 minutes. Remove from oven, cool slightly and season with salt and pepper to taste. 5. In a small saucepan over medium-high heat, combine amaretto and sherry vinegar. Bring to a boil, then remove from heat. Add remaining 1 tbsp (15 ml) butter and swirl until emulsified. 6. Spoon squash mixture onto toasted baguette slices, then drizzle with amaretto butter and top with a small piece of Taleggio.
7. Return to oven and bake just until cheese begins to melt, about 4 minutes. Transfer to a serving tray and garnish with chopped fresh parsley. Serve warm.
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