CROSTINI CON CAVOLINI DI BRUXELLE BRASATI CON ACETO BALSAMICO E CAPRINO- CROSTINI WITH BALSAMIC VINEGAR BRAISED BRUSSELLS SPROUTS AND GOAT´S CHEESE

I made little noises when I had this, it was soo good! And I wish I could have had many more of it but alas, I just made a small amount of it. I will make it again and then I will make a lot of it! You can serve the Brussels sprouts alone or, and I recommend this, together with the goat’s cheese. Whether you want to include the bread fried in olive oil depends only on your taste or possible gluten intolerance.





CROSTINI CON CAVOLINI DI BRUXELLE BRASATI CON ACETO BALSAMICO E CAPRINO or CROSTINI WITH BALSAMIC VINEGAR BRAISED BRUSSELLS SPROUTS AND GOAT´S CHEESE
3-4 servings

20 Brussels sprouts
2 tbsp or more of balsamic vinegar
Salt
Olive oil

Goat’s cheese
Slices of bread

- Trim and quarter the Brussels sprouts.
- Put them in a pan with a little olive oil, add some water, sprinkle salt over and let it cook until almost ready.
- Add the balsamic vinegar and continue to cook until the sprouts are soft and the balsamic vinegar has more or less evaporated.
- While the sprouts are braising, you fry the bread on both sides in some olive oil until crispy.
- Put some of the Brussels sprouts on top of each slice of bread and then a piece of goat’s cheese on top of it.