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Roasted Brussels Sprouts Bruschetta


A twist on the traditional holiday bruschetta appetizer! This snack is gluten free + can be made completely dairy free as well--see below for the substitutions. The prep and process is super easy and these can be refrigerated and reheated as well! 


  • 1 bag of mini brussels sprouts or 1-2 large bunches
  • Gluten Free Ancient Grains Cracklebred (Natural Nectar Brand) or can use regular bruschetta toasts
  • 1 Tablespoon of Balsamic vinegear
  • 1/2 cup of almond mozzarella or shredded mozzarella 
  • Pink salt and pepper
  • 1 garlic clove
  • Splash of organic olive oil


  1. Cut the ends and take the outer leaves off the brussels sprouts and add to heated pan with olive oil, mix with 1 grated garlic clove and dash of pink salt and pepper. Make sure to stir and cook until they start to brown. 
  2. Cut the large gluten-free toasts in half 
  3. Remove the brussels sprouts from the pan into a small bowl, add 1 Tablespoon of balsamic vinegar (a little goes a long way) Mix together.
  4. Add 1/2 cup of the dairy free almond cheese or shredded mozzarella and put bowl in microwave for 30 seconds to 1 minute to melt the cheese if the brussels sprouts are not warm enough to do so. Mix once again.
  5. Spoon the mixture onto the individual toasts and top with grated parmesan or leave the cheese out to make them dairy free.