Topping Group Two Recipe
Artichokes, Roasted Brussels Sprouts, Arugula, Fresh Tomatoes, House-Made Pickles, Grilled Zucchini & Squash, Smoked Cheddar Basil, Fresh Mozzarella, Parmesan
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Ingredients
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Topping Ingredients
Method
Preparation Directions
- 1
Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown and crispy.
- 2
- 3
Prepare Artichokes
If using canned artichokes, drain and chop them into quarters. If using fresh, clean and steam them until tender, then chop.
- 4
Assemble the Toppings
In a large bowl, combine roasted Brussels sprouts, arugula, chopped fresh tomatoes, house-made pickles, grilled zucchini, and squash. Add in the artichokes.
- 5
Add Cheeses
Sprinkle smoked cheddar, fresh mozzarella, and Parmesan over the top of the assembled toppings.
- 6
Serve
Serve the topping mixture as a colorful and flavorful accompaniment to your main dish.
