1 large red cooking apple, cut into chunks (Jonagold, Honeycrisp, etc.)
2 ounces goat cheese
2 teaspoons Fustini’s Michigan Apple balsamic
Drizzle Fustini’s Sage and Wild Mushroom olive oil
Drizzle of Fustini’s Balsamic Glaze
Preheat oven to 435 F. Cut bacon into ½ inch pieces, arrange in a single layer on a large rimmed baking sheet. Bake until slightly browned, about 10 minutes.
Trim and cut Brussels sprouts in quarters and add in a single layer on top of the bacon. Sprinkle with salt and pepper, roast until they begin to brown, about 15-20 minutes. Cut the apple into ¼” pieces, add to the sprout and bacon pan. Roast another 10 minutes.
Remove sprout mixture from the oven, transfer to a serving bowl. Add the goat cheese in dollops on top. Toss with Michigan Apple balsamic and a drizzle of Sage and Wild Mushroom olive oil and serve.
Denise Walburg, director of corporate marketing at Fustini’s