Loaded Brussel Sprouts

When planning a dinner party for some of my closest friends, I didn’t want to serve them your ordinary chips, dips, cocktail weenies etc.  I wanted to come up with something unique and delicious to impress my gang and have them screaming “we’ve GOT ROOM FOR MORE!”  My friends Jon and Chris and my sister Christiana are all huge Brussel sprout fans, but my boyfriend Daniel is not the biggest fan.  After serving this savory, sweet, creamy, crunchy appetizer, you better believe everyone turned into a Brussel believer!


    1. 1 container of fresh whole brussel sprouts ( about 2 cups)
    2. Herbed chevre goat cheese (About 4 ounces)
    3. Thick cut bacon cooked until crispy and cut into small bits (about 1/3 cup of bacon bits)            
    4. Extra virgin olive oil
    5. Good quality balsamic vinegar
    6. Sea salt & Black Pepper

    (Serves 4-6 people)


    1. Cut the ends off the Brussel Sprouts and slice each one in half vertically.
    2. Thoroughly clean them under warm water in a colander
    3. Preheat the oven to 375 F
    4. Put the Brussel Sprouts in a pot and cover with water (about an inch above the brussels)
    5. Bring to a boil and cook until the Brussel Sprouts are slightly tender (can be pricked with a fork)
    6. use a slotted spoon to strain the Brussels out of the water (be gentle so they don’t fall apart).
    7. Place them onto paper towels and gently pat them dry.
    8. With a small spoon or knife dig a small circular dent into the center of each Brussel Sprouts with the cut side facing up.
    9. Place them cut side up onto a cookie sheet pan and baste them with olive oil
    10. Sprinkle with sea-salt and ground black pepper
    11. Place under the broiler in the oven for a few minutes until they start to get browned
    12. Remove from the oven
    13. Roll small balls of goat cheese using your fingers (wet your fingers lightly if they stick) about the size of a shelled hazelnut, and press them into each indent inside each Brussel Sprout.
    14. Place a bacon crumble or two on top of the goat cheese
    15. Place back in the oven for a moment until the cheese starts to melt slightly  and become one with the Brussel Sprouts
    16. Right before you serve these delicious hors d’oeuvres pour about 1/2 a cup of balsamic vinegar into a small non-stick frying pan.
    17. Cook it over medium heat until it starts to bubble and reduce down into a thick syrup.
    18. Drizzle a little of the balsamic reduction onto each stuffed brussel sprout using a small spoon.
    19. Serve on a nice serving dish with our without toothpicks…I believe your hands are the best tool!

    Now sit back and watch your guests pop these in their mouths faster than you can say #gotroomformore?