Brussels Sprouts when cooked properly, are the perfect tender green vegetable. This recipe combines them with pancetta and onions, then caramelizes them into a flavorful dish - perfect for eating on their own, or combining with sliced baguettes for a scrumptious appetizer.
Preheat the broiler. Brush the baguette slices with olive oil and toast in the broiler on both sides until golden, about 3-5 minutes per side.
In a heavy pan over medium-low heat, melt the butter, then add 1 1/2 tablespoons olive oil.
Add the red onion, season with salt and pepper, and stir. Cook for 5 minutes, then add sugar. Let it cook until the onions are tender.
Add 1 tablespoon of balsamic vinegar and remove from heat.
Meanwhile, in a separate pan, heat the remaining olive oil, and brown the pancetta until crispy.
Add the garlic and cook for 1 minute. Add the Brussels sprouts and season with salt and pepper. Cover, and stir periodically. When the Brussels sprouts are a vibrant green and tender, stir in the remaining tablespoon of balsamic vinegar. Then remove from heat.
Combine the red onions with the Brussels sprouts.
Assemble the crostini by topping each baguette slice with the Brussels sprouts and sprinkle crumbled goat cheese.
If you wish, melt the cheese in the broiler. Serve immediately.