With Brussels sprouts and burrata on toast, we combined 3 trends into one.
Extra virgin olive oil for drizzling
2 large shallots, halved and thinly sliced
1 pound Brussels sprouts, trimmed and thinly shredded
Salt and pepper to taste
½ cup hazelnuts, roughly chopped
3 large garlic cloves
1 rustic French loaf
2 balls burrata cheese
Truffle honey for drizzling
Flaky sea salt, such as Maldon
Let's get Cooking...
Heat a medium-sized skillet over medium heat. Drizzle in a little EVOO. Add the shallots and sauté for 3-4 minutes or until they begin to soften. Add Brussels sprouts and sprinkle with salt and pepper. Add extra olive oil if necessary. Cook for 10-12 minutes or until the sprouts have softened but still hold their shape.
While the sprouts wilt down, bring a grill pan up to heat. Slice the bread into ¾-inch thick slices and drizzle with a little EVOO on both sides. Grill the bread until crunchy and golden brown. Remove from the grill and immediately rub with the garlic cloves.
Remove the Brussels sprouts from heat and add in the hazelnuts. Taste for seasoning, adding more salt or pepper if needed.
To assemble, place some of the sprout mixture on top of the garlic-rubbed bread, followed by a few pieces of torn burrata. Finish with a final drizzle of EVOO, a little drizzle of the truffle honey, and a sprinkling of pepper and flaky sea salt.