Ingredients

The following ingredients have 6 Servings
  • 1/4 cup pine nuts
  • 1 pound Brussels sprouts (about 4 cups)
  • 1/4 cup tahini
  • juice of one lemon
  • 1 clove garlic (grated)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • warm water
  • 1/2 cup dried cherries (roughly chopped)
  • 1 French baguette (sliced)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons za'atar
  • kosher salt

Instruction

  • Pre-heat oven to 350 degrees and toast pine nuts on a baking sheet until golden brown, 5-7 minutes; set aside.
  • Remove the stems and halve Brussels sprouts then place in a food processor. Pulse until roughly chopped or use the slicer attachment to thinly slice. Alternatively, you can use a mandolin or simply thinly slice with a knife.
  • In the bottom of a large bowl, whisk together the tahini, lemon juice, grated garlic, salt and pepper. Slowly stream in up to 1/4 cup of warm water until you've reached a slightly thin and creamy consistency.
  • Add chopped Brussels to the bowl and toss to coat in the tahini dressing. Stir in the dried cherries and toasted pine nuts; set aside.
  • To prepare the crostini, spread baguette slices in an even layer on a baking sheet and brush with olive oil. Sprinkle with za'atar and a pinch of kosher salt. Bake until golden brown, 7-9 minutes.
  • Serve Brussels slaw with za'atar crostinis.