Brussels Sprout Crostini with Mustard Butter and Crispy Bacon

Slice the bread on a sharp bias into 12 rounds, each about 1cm thick. Halve the 2 garlic cloves for rubbing later. Peel and finely mince the remaining garlic clove for the mustard butter.

Trim the woody stem ends from the Brussels sprouts and halve them through the core. Coarsely chop the parsley.

Cut the bacon into 2cm lardons. Pat everything dry with kitchen paper and set up your mise en place.

Place a heavy cast-iron skillet over medium-high heat. Add the bacon lardons in a single layer and render for 6-8 minutes, stirring occasionally, until deeply golden and crispy with pronounced edges. Transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pan.

Brush each bread slice generously with olive oil on both sides. Toast directly on the cast-iron skillet over medium heat for 2-3 minutes per side until golden with defined grill marks. Rub the hot toasts immediately with the halved garlic cloves. Keep warm in a low oven.

In the same skillet with the bacon fat over medium-high heat, add the halved Brussels sprouts cut-side down. Cook undisturbed for 4-5 minutes until a deep caramel crust forms on the cut side. Season with salt and pepper.

Flip the sprouts and cook an additional 3-4 minutes until the outer leaves are tender and slightly charred. Transfer to a cutting board and roughly chop.

Reduce heat to medium-low. Add the butter to the skillet and swirl until it begins to foam. Add the minced garlic and cook for 30 seconds until fragrant but not browned.

Remove from heat and whisk in the mustard until fully emulsified. Return the chopped Brussels sprouts and two-thirds of the crispy bacon to the pan, tossing to coat in the glossy mustard butter.

Spoon the Brussels sprout mixture generously onto each toasted crostini. Crumble the remaining bacon over the top. Drizzle with any remaining mustard butter from the pan. Scatter with chopped parsley and serve immediately.