Crostini with Caramelized Brussels Sprouts, Mushrooms and Old Amsterdam


  • 1 organic baguette
  • 150 grams of Brussels sprouts
  • 1 tbsp butter
  • 2 tsp honey
  • 250 – 300 grams of shiitake (mushrooms)
  • Old Amsterdam Classic or Mild
  • Pomegranate seeds
  • Fresh rosemary and thyme
  • Salt and pepper


  • Preheat the oven to 200°C. Cut the baguette into diagonal slices of approximately 0.5 – 1 cm thick.
  • Toast the slices of baguette on a baking tray in the oven for a few minutes until it is light brown in color.
  • Cut the Brussels sprouts into quarters. Blanch briefly in boiling water and then fry the Brussels sprouts in a frying pan with butter and honey until they caramelize. Season with salt and pepper.
  • Cut the shiitake into smaller pieces and fry for about 5 minutes until brown. Season with salt and pepper and then let cool briefly.
  • Mix the shiitake with the Brussels sprouts and then spread a small amount on the baked baguettes (crostinis). Place a slice of Old Amsterdam on top. Spread some more of the shiitake and Brussels sprouts mixture on top and finish with some more Old Amsterdam.
  • Place the crostinis on a baking tray in the oven and bake until the cheese has melted.
  • Serve the crostinis on a board and garnish with some pomegranate seeds, fresh rosemary and thyme.

They are great as a snack or appetizer. Enjoy!

Tip: You can prepare the mixture of Brussels sprouts and shiitake ahead of time.

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