Stefani Holcomb has established herself as the Martini Marvel of Sun Valley, thanks to the endless variety of flavorful martinis she concocts for patio parties. She’s also a crack wiz at creating tasty and healthy appetizers to accompany them.

In today’s Eye on Sun Valley video, she joins Marie Gallo in her kitchen to whip up a holiday special Gratitude Martini infused with cranberries. And she accompanies it with a Roasted Brussels Sprouts Crostini with Cranberry Champagne Vinaigrette that your holiday guests will scarf up in a nanosecond.

GRATITUDE MARTINI

1 part Vodka, Wild Roots brand cranberry infused

½ part Domaine de Canton

¾ part Cointreau

¾ part fresh lime juice

Splash fresh ginger juice

Mix the ingredients, making fresh ginger juice by grating some ginger and squeezing it with hand. Serve with a sugared rim and lime garnish.

BRUSSELS SPOURTS CROSTINI

¼ cup honey (Holcomb swears by local Rocky Mountain orange blossom honey)

¼ cup Champagne vinegar

1/3 cup dried cranberries

1 pound Brussels sprouts, shredded

¼ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon red pepper flakes

1 ¼ cups ricotta

1/3 cup pistachios, toasted and chopped

2 tablespoons chopped chives

24 crostini, thinly sliced baguette

Brush the baguette slices with olive oil and sprinkle with ¼ teaspoon salt. Bake in a 400-degree oven for about 5 minutes, rotating halfway through.

Preheat the broiler to high. Combine honey and champagne vinegar in a small saucepan. Bring to a simmer over medium heat; cook 1 to 2 minutes until the mixture has thickened just slightly—about the consistency of light maple syrup. Add the cranberries and cook 1 minute more; remove from the heat and let it sit for 10 minutes while the cranberries plump.

On a rimmed baking sheet covered with aluminum foil, combine the Brussels sprouts, 2 tablespoons  olive oil, ¾ teaspoon salt and the pepper flakes. Toss well to coat. Broil for 6 minutes, stirring halfway through and rotating the baking sheet for even browning.

Add the sprouts to a medium bowl and toss with the cranberry mixture while hot. Set aside for 5 minutes to let the flavors marry.

In a small bowl, whisk the remaining 2 tablespoons olive oil and ¼ teaspoon salt into the ricotta. Using a small offset spatula, spread the ricotta mixture on the crostini. Top each crostini with a spoonful of the Brussels sprouts and sprinkle with pistachios and chives.

Want to know more? Visit drinksteffitinis@gmail.com.