Lunch: Cheesy Brussels Sprouts Mini Toasts

Recipe by Lindsay Funston Shredded Brussels sprouts sautéed in a mixture of garlic and crushed red pepper, then topped on toasts with white cheddar will leave you saying "Insane!" in the best way.

Ingredients

2 tbsp. extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and thinly sliced
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
1 baguette, sliced
2 c. shredded white Cheddar

Instructions

In a large skillet over medium-high heat, heat oil. Add Brussels sprouts, garlic, and crushed red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until tender and slightly golden, 8 to 10 minutes.
Arrange baguette slices on a parchment-lined baking sheet. Top each with cheddar and Brussels sprout mixture.
Bake until cheese is melty, about 5 minutes.

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