Caramelized Brussels Sprout Toast with Burrata & Bacon

As the golden hues of fall envelop us, we present to you a culinary delight designed to complement the season: Caramelized Brussels Sprout Toast with Burrata and Bacon. This dish, brimming with sweet and savory nuances, perfectly accentuated by the creamy burrata and crispy bacon, is the ideal match for our latest wine club releases. 

Servings: 4 \ Prep: 15 minutes \ Total time: 40 mins

Ingredients:

•  ½ cup raw hazelnuts or toasted pecans
• 6 oz uncooked bacon, diced
• 1 lb brussels sprouts (thinly sliced, roots trimmed, and halved)
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 6 large slices crusty bread (½” each)
• 2 balls of burrata cheese
• ·Kosher salt and freshly cracked black pepper

Directions:

1. Preheat the oven to 400°F. Spread the hazelnuts out onto a sheet pan and roast for 8-10 minutes, until golden. Cool slightly and use a kitchen towel to rub off the loose skins. Chop the hazelnuts and set aside.
2. Heat a cast-iron skillet over medium heat. Add diced bacon and cook for 5 minutes. Reduce the heat to medium-low and continue to cook for about 10 more minutes, stirring often, until the bacon is rendered and crisp. Transfer the bacon to a plate lined with paper towels and set aside.
3. Add the brussels sprouts to medium-high heat under skillet. Stir well to coat the Brussels sprouts in the bacon fat. Cook until caramelized and tender, stirring occasionally. Stir in the honey, lemon juice, and lemon zest. Season with salt to taste.
4. Meanwhile, place the bread onto a sheet pan and drizzle both sides with olive oil. Toast in the oven for about 12 minutes until golden.
5. Tear the burrata into pieces and distribute onto the bread, “spreading” it out so that it covers most of each slice of bread. Season the cheese with a pinch of salt and black pepper.
6. Mound the brussels sprout mixture onto each slice of toast. Sprinkle the hazelnuts and bacon over top. Drizzle each slice with more honey. Cut each slice of toast in half and enjoy this delicious dish with your October shipment today!