White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe

If you’re looking for a show-stopping appetizer that’s full of bold flavors and beautiful textures, I have just the thing for you. This White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe is absolutely fan-freaking-tastic. Trust me, once you try it, you’ll want to serve it at every party and family gathering because it’s that good—and surprisingly easy to make.

Ingredients You’ll Need

The magic of this White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe comes from simple, fresh ingredients that balance each other beautifully. When you shop, look for firm Brussels sprouts and a good quality sharp white cheddar for the best flavor kick.

• Brussels sprouts: Fresh and firm sprouts work best; avoid any that look yellow or mushy.
• Olive oil: Use your favorite extra-virgin olive oil for dressing and sautéing.
• Lemon juice and zest: Freshly squeezed lemon brightens everything up perfectly.
• Pure maple syrup or honey: Adds just a touch of sweetness to balance the tang and heat.
• Dijon mustard: Brings a gentle, savory edge without overpowering the other flavors.
• Garlic powder: A subtle savory undertone—ditch the fresh garlic here to keep it mellow.
• Salt and freshly ground black pepper: Essential to bring all the ingredients into harmony.
• French baguette or Italian bread: Cut diagonally for sturdy, crispy crostini that hold the toppings.
• Sharp white cheddar cheese: Go for the sharpest you can find for that punch of tangy richness.
• Parmesan cheese: A sprinkle adds salty depth and helps with browning.
• Chopped roasted pistachios: Toasted for crunch and a nutty flavor; hazelnuts work well, too.
• Honey and hot sauce: The hot honey drizzle is the secret star—sweet, spicy, and totally addictive.

Variations

I love playing around with this recipe depending on what I have in my pantry and the occasion—feel free to tweak it to suit your style. After all, cooking is all about making it your own!

• Nut swap: Once, I tried toasted hazelnuts instead of pistachios, and that deep, roasted flavor gave the crostini a fantastic twist. Walnuts or pecans could be great too.
• Softer cheese option: If you’re not a huge sharp cheddar fan, swapping in fontina or gouda creates a creamier texture with a milder taste.
• Adjusting heat: Not crazy about spice? You can reduce the hot sauce in the honey drizzle or skip it altogether for a sweeter finish.
• Vegan tweaks: Use a plant-based cheese alternative and swap honey for pure maple syrup if you want to keep it vegan-friendly.

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

Step 1: Toast the Bread to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Arrange your baguette slices diagonally on the sheet—this gives you those pretty, elongated crostini shapes that are perfect for piling on toppings. If you can’t fit all the slices, feel free to use two baking sheets to avoid overcrowding, which can cause uneven toasting. Toast these slices briefly in the oven to get a nice crust—about 5 minutes should do it. You want them crispy enough to hold the toppings but not so dry they’re hard to bite.

Step 2: Prepare the Brussels Sprouts

While the bread is toasting, get your Brussels sprouts ready. You can buy them pre-shredded if you’re short on time, but if you have a food processor with a slicing blade, that’s the way to go—it’s quick and even. Just pulse until thinly sliced. If not, a sharp knife works fine too; just slice them thin so they cook evenly. Don’t forget to remove the tough stems first.

Step 3: Whisk Up the Bright Dressing

To bring out the best in those Brussels sprouts, whisk together olive oil, fresh lemon juice and zest, maple syrup (or honey), Dijon mustard, garlic powder, salt, and lots of freshly ground black pepper. Tangy with a hint of sweetness and spice, this dressing punches up simple sprouts into something extraordinary. I usually taste it before tossing to make sure I get the balance just right—it’s easy to add more lemon or mustard to suit your taste.

Step 4: Sauté Your Brussels Sprouts

Heat a tablespoon of olive oil in a skillet over medium-high heat. Toss in the shredded Brussels sprouts and sauté for a few minutes until they start to take on a golden, slightly crispy edge—this adds wonderful texture and flavor depth. Be careful not to overcook or burn them; I set a timer for around 5 minutes and stir occasionally. Once done, remove from heat and immediately toss with the dressing so the sprouts soak up every last drop of that zesty, savory mix.

Step 5: Assemble and Bake the Crostini

Now for the fun part! Spread the dressed Brussels sprouts evenly over your toasted bread slices. Next, sprinkle a generous handful of shredded sharp white cheddar on top, followed by a light dusting of grated Parmesan cheese. Finally, add the chopped roasted pistachios for crunch and an extra layer of nuttiness. Place the baking sheet back in the oven for 8-10 minutes, or until the cheese has melted beautifully and the edges of your crostini turn a gorgeous golden brown.

Step 6: Drizzle the Magic Hot Honey

While the crostini bake, mix together the honey and hot sauce. A quick zap in the microwave for 10-15 seconds will warm this up so it’s easy to drizzle. This hot honey drizzle is what takes the recipe from delicious to unforgettable—it adds just the right amount of sweet heat that makes your taste buds dance. Once your crostini are out of the oven, drizzle generously over each slice and serve immediately, while everything is nice and warm.

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

Garnishes

I usually finish these crostini with a sprinkle of flaky sea salt and a few extra chopped pistachios for crunch and color. Sometimes I add a few sprigs of fresh thyme or microgreens just for a fresh, vibrant touch that also looks gorgeous on the platter.

Side Dishes

This recipe pairs beautifully with a simple green salad tossed in a light vinaigrette or a bowl of creamy soup like butternut squash or tomato bisque. For bigger meals, I like serving it alongside roasted chicken or grilled salmon for a delightful flavor contrast.

Creative Ways to Present

For holiday parties or special occasions, I arrange these crostini on a long wooden board with edible flowers scattered around. Layering with different nut options or adding a small bowl of extra hot honey on the side lets guests customize their bites, which always sparks fun conversation and makes the appetizer table pop.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the crostini in an airtight container in the fridge for up to 2 days. Keep the hot honey separate and drizzle it fresh when you reheat to avoid soggy bread.

Freezing

I generally don’t freeze these crostini because the texture suffers, but if you want to try, freeze the toasted baguette slices without toppings, then add everything fresh when ready to serve.

Reheating

To reheat, pop the crostini under a broiler or in a hot oven for a few minutes until the cheese is bubbly again. Avoid microwaving—it makes the bread chewy and the nuts lose their crunch.

FAQs

Final Thoughts

I absolutely love how this White Cheddar Brussels Sprouts & Pistachio Crostini with Hot Honey Recipe comes together to create something both comforting and exciting to eat. When I first made it, my family went crazy for the blend of crispy sprouts, gooey cheese, and that unexpected hot honey drizzle that wakes up your taste buds. I used to struggle finding appetizers that were easy but still felt special, and this one quickly became my go-to. So, do yourself a favor and try making it soon—you won’t regret having this tasty game-changer at your next gathering!

Print