Host with the Most

Brussel Sprouts Tartlet & Crostini

Thanksgiving is starting to look a little different this year.  Though we might not all be able to gather together for large Friendsgiving gatherings or see all the extended family that we’re used to, we can still make delicious and easy dishes that are fancy AF.

Most of us love being the Host with the Most (or dread it but still pull it off beautifully), but if we’re being honest with ourselves, this year hosting is something most of us will not be doing.  If you are, just be mindful and safe. If you aren’t…no worriesUse those hosting skills another way.  Whip up our Brussels Sprout Tartlet or Artichoke-White Bean Crositni, package them up and grab a card and do a porch drop off to one of your friends or family members.  Little gestures are sure to go a long way this year.

There are three appetizer dishes I love to make for gatherings…Spinach Artichoke Dip, Roasted Garlic Hummus, and any kind of Crostini.  Since I knew I wanted I wanted to make a crostini of some sort, I decided to combine my other two favorite appetizers for a fresh new take on those 2 dips. 

Artichoke-White Bean Crostini

These delicious crostini's are a combination of two of your favorite dips, Spinach-Artichoke and Roasted Garlic Hummus with a fresh new take
Course: Appetizer
Servings: 8
Author: Brittany Molinder


  • 15 oz. Chickpeas (or white bean) drained & roughly chopped
  • 2 Garlic Cloves minced
  • 1/4 cup Fresh Basil roughly chopped
  • 8 oz. Marinated Artichokes roughly chopped
  • Kosher Salt to taste
  • Black Pepper to taste
  • 1 Baguette sliced & toasted


  • In a large bowl mix together chopped chickpeas, garlic, basil, and artichokes.  Season with salt and pepper to taste. If dry, add a drizzle of olive oil.
  • Add in spinach right before serving.  If you are making ahead; wait until right before serving to add spinach.  This helps prevent the spinach from getting soggy.

These Brussels Sprout Tartlets are one of my favorites to make now.  They are so easy but they look like you slaved away to pull off this amazing looking dish.  You can also make them in little mini individual tarts by using a mini muffin tin. 

Brussels Sprout Tartlet

Show of your creativity, by creating these Brussels Sprout Tartlets, packed with sautéed veggies, tangy goat cheese, and fresh herbs.
Course: Appetizer, Main Course
Servings: 6
Author: Brittany Molinder


  • 8 oz. Brussels Sprouts trimmed & thinly sliced
  • 1 Leek trimmed, washed, & thinly sliced
  • 1 Yellow Onion thinly sliced & caramelized
  • 2 Garlic Cloves minced
  • 1-2 tbsp. Fresh Thyme
  • 2 tbsp. Extra Virgin Olive Oil
  • 8 oz. Goat Cheese
  • 1 Pie Crust room temperature
  • Kosher Salt to taste
  • Black Pepper to taste


  • Preheat oven to 400 degrees F.
  • Using a large skillet over medium-high heat, add olive oil and sauté Brussels sprouts and leeks until al dente.  Place in a bowl and mix together with the garlic and caramelized onions.
  • Place pie crust on a parchment lined sheet tray.  Tear pieces of goat cheese and spread them evenly on pie crust, leaving 1 inch empty around the edges.  Cover with Brussels sprout mixture and season with salt and black pepper.
  • Pinch and fold over edges, slightly covering some of the filling.  Brush with a whisked egg and bake for 20-25 minutes or until crust is golden.

What are some of your favorite dishes to make for the holidays?  I love all things appetizers and veggies.  Let us know what you love!



You may also like...