Brussels Sprouts Crostini

Cafe Drake created this quick but admittedly quirky appetizer or snack as an accompaniment to a bowl of butternut squash soup (recipe above), completing a lunch entree good enough to serve to company, but savored here on a cold Saturday with a good book.

So Easy: wash and chop Brussels sprouts and cut in half unless very small. Toss with olive oil and sea salt and roast in a 425 degree oven until browned and soft - about 20 minutes. Remove from oven and now toast several slices of Italian bread or baguette for 5 minutes. Spread with herbed goat cheese, return to oven to warm and serve each crostini topped with 2 Brussels sprouts.