Each year at Christmas Eve my family has a tapas or appetizer dinner. We usually have deviled eggs, taquitos, chips and dip, as well as some new recipes that we try out. Last weekend I went to Cooper’s Hawk, a winery and restaurant and tried out their amazing shaved brussel sprout and roasted beet bruschetta (pronounced bruˈsketta). The flavors blended so well with a balsamic glaze and shaved parmesan cheese on top. I decided I had to try to make this for our Christmas Eve feast.

I used a fresh baguette from the local grocery store bakery as my bread. You want a wider bread in order to fit all of the ingredients on top. Mine was on the small side and it was a little messy so I would suggest going a bit larger. You want to slice this in 1/2 to 3/4 inch pieces.

On top of the slices of bread I spread some ricotta cheese then some slivered almonds. Next came the brussel sprouts (thinly sliced) and beets. To top it all off a sprinkled some balsamic vinaigrette and a sliver of parmesan cheese.

You can serve this appetizer before your holiday dinners, wine parties or just a casual dinner with friends. This is such a unique dish I don’t think anyone would come with the same appetizer as you and everyone will want to try these, they will go quickly!