Categories: Appetizers
Ingredients
- Mini sourdough cocktail-style bread, 2 1/2 inches square, toasted
- 8 oz. Brussels sprouts
- Vegetable oil
- Salt
- 5 oz. package garlic-herb cheese spread
- 1 tsp lemon zest
- Pomegranate seeds
Directions
-
Working in batches, fry the leaves from Brussels Sprouts in 2 inches 360 degree vegetable oil until crisp, 30 seconds. Transfer to a rack; season with salt. Mix cheese spread with lemon zest; spread on toasts. Top with the Brussels Sprouts and pomegranate seeds.