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Brussels Sprouts, Pea and Smoked Gouda Toasts
Brussels Sprouts, Pea and Smoked Gouda Toasts

Brussels Sprouts, Pea and Smoked Gouda Toasts

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Cook Minutes 20 Min
Prep : 20 Min
Have some Brussels sprouts and don't know what to do with them? Try making these flavourful appetizers. They're sure to win raves from friends and family alike.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 baguette (400 g), cut diagonally into 24 slices
1/2 lb. (225 g) Brussels sprouts, trimmed, thinly sliced
1 cup frozen peas, thawed
1/2 cup Renée's Creamy Asiago Dressing
2 garlic cloves, cut in half
1 cup shredded smoked Gouda cheese
1/2 tsp. black pepper
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How do I make it ?
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Step 1
Place baguette slices in single layer on baking sheet. Broil, 6 inches from heat, 2 min. on each side or until golden brown on both sides. Cool slightly. Meanwhile, combine Brussels sprouts, peas and dressing.
Step 2
Rub both sides of toast slices with cut sides of garlic halves; top with Brussels sprouts mixture and cheese. Sprinkle with pepper.
Step 3
Broil 3 min. or until cheese is melted. Serve warm.
Kraft Kitchen Tips!
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Substitute
Prepare using Cracker Barrel Shredded Swiss Au Gratin Cheese.
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Special Extra
Top each finished toast with 1 tsp. crumbled cooked bacon before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
80
Calories From Fat
0
% Daily Value
Total fat 3 g
5 %
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 180 mg
8 %
Total carbohydrate 11 g
Dietary fibre 1 g
4 %
Sugars 1 g
Protein 3 g
Vitamin A
2 %
Vitamin C
15 %
Calcium
4 %
Iron
8 %
Servings
24 servings, 1 topped toast slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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