We really like bruschetta and had these as a lunch, however, they would make a great appetizer or finger food at a party. Perfect for the upcoming holiday season, or a chilly fall day, spent cozy inside.

Roasted Brussels Sprouts and Grape Bruschetta

Yield: 12-16 slices


  • 1 French baguette, sliced
  • 1 lb. Brussels sprouts. cleaned and thinly sliced
  • 1 teaspoon minced rosemary
  • ¼ teaspoon nutmeg
  • 8 ounces red seedless grapes
  • ½ cup vegan cream cheese
  • ¼ cup reduced balsamic vinegar

Roasted Brussels Sprouts and Grape Bruschetta


  1. Pre-heat the oven to 400°F / 205°C.
  2. Cut the stem tip of the Brussels sprouts off.
  3. Slice the Brussels sprouts thinly using a good knife or mandolin.
  4. Place the shaved sprouts in a baking dish or on a baking sheet prepared with baking parchment.
  5. Drizzle a bit of olive oil over.
  6. Add the rosemary and nutmeg and toss lightly.
  7. Place in the oven to roast for 25-35 minutes.
  8. Clean the grapes and remove from the stem.
  9. Slice the grapes in half.
  10. Place the grapes in a separate baking dish and place in the oven to roast for 10-15 minutes.
  11. While the sprouts and grapes are roasting, slice the baguette.
  12. Heat the grill and toast the slices.
  13. Pour ½ cup of balsamic vinegar or fruited balsamic vinegar in a small saucepan and bring to a boil.
  14. Boil the vinegar to reduce to ¼ cup.
  15. When the sprouts and grapes are done, remove from the oven.
  16. Spread the toasted slices with vegan, non-dairy cream cheese.
  17. Place some of the roasted sprouts on top of the cream cheese.
  18. Place a few grapes on top of the sprouts.
  19. Drizzle the reduce balsamic vinegar over the top.