Brussels Sprout Bruschetta

Friday, March 20, 2015

1/2 cup tomatoes 
1/2 cup brussels sprouts, cooked
1 tsp minced garlic 
1 tsp parmesan cheese 
1/2 tsp balsamic vinegar 
Dash of salt/pepper
1 tsp oil, for sautéing 
Baguette or any other type of bread
Ricotta for spreading

Chop tomatoes and cooked brussels sprouts, set aside. 
Combine parmesan cheese, salt, pepper, garlic in a bowl. 
Warm oil in skillet over medium-low heat. 
Add tomato/brussels sprouts to skillet, mixing allowing oil to coat.
Slowly add parmesan cheese mixture while stirring.
When combined add balsamic and mix for a few more seconds. 
Take off burner and set aside. 
Spread ricotta cheese onto baguette and top with bruschetta. 

*For adults, we added some more salt and red pepper flakes. 

I paired Hendrix bruschetta with some Applegate roasted chicken breast and berries. I sliced the bruschetta in half for him. He ate everything and I could tell he enjoyed it by the mmm's that were coming from him.