Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and place baguette slices on top. If you can’t fit them all, you’ll need to use two baking sheets. Set aside.

Shred your brussels sprouts. To save time you can buy them pre-shredded from the store, too! Otherwise, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.

Make the dressing for the brussels sprouts and set aside: in a small bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. This won’t seem like much, but it’s just enough to give the brussels some delicious tang and flavor!

Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown and a little crispy; don’t burn them though. Turn off the heat and immediately toss with the dressing.

Evenly divide brussels sprouts mixture over the slices of bread. Then top with shredded white cheddar, a sprinkle of parmesan cheese and the chopped pistachios. Bake for 8-10 minutes or until the cheese is melted and the edges of crostini are slightly golden.

Make the hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Drizzle honey over the crostini. Serve immediately. Makes approximately 18-20 crostini or 16 slices of italian type of bread!