Dear fellow Swedish Chef cooks, I came across this recipe last week and thought it would be a great appetizer to take to a Thanksgiving dinner or to serve as an appetizer at your home during Thanksgiving. It has some unusual components. If you are not a fan of brussels sprouts, please try this. It is hot, crunchy and does not taste at all like cabbage. The recipe calls to serve this dip with garlic crostini. But, I think that if you are not a real garlic lover, you may want to serve this with a simple cracker.
Ingredients:
3 T unsalted butter
3 T olive oil
1 lb brussels sprouts (ends trimmed and quartered)
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ lemon (juice and zest)
2 c grated Parmigiano Reggiano
8 oz shredded mozzarella cheese (plus extra) - fresh mozzarella was used in this demonstration
8 oz softened cream cheese, cut into one inch cubes
2 c mayonnaise
2 t hot sauce
salt and pepper
Crostini:
1 baguette cut into half inch slices
olive oil
salt and pepper
2-3 cloves garlic, peeled
Preheat oven to 350º.
Heat a large skillet over medium-high heat. Add olive oil and butter. Add brussels sprouts and shallots. Season with salt and pepper. Cook until the brussels sprouts are browned, about 6-8 minutes.
Add garlic and sauté for one additional minute.
Remove from heat and stir in zest and juice from lemon. Set aside.
In a large mixing bowl, combine parmigiano reggiano, mozzarella, cream cheese, mayonnaise and hot sauce.
Stir to combine and fold in the cooked brussels sprout mixture. Transfer the mixture into a greased casserole dish. Sprinkle with shredded mozzarella. Place in oven and bake until bubbly, about 10 minutes. Remove from oven and broil until golden brown, about an additional three minutes.
Service with crostini or crackers.
Brush baguette slices with olive oil on both sides. Season with salt and pepper. Place on baking sheet and toast in a 350º oven until golden on both sides. Allow to cool, then rub each slice with garlic on both sides.
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