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Caramelized Brussels Sprout Toast with Burrata & Bacon
What better way to pair your October club shipment than the perfect fall festive dish; Caramelized Brussels Sprout Toast with Burrata and Bacon. This flavorful side dish will burst your mouth with sweet and savory flavors, topped with creaminess burrata and crunching bacon bits. Get the recipe below and explore this pairing with your October club wines today!
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
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.
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.
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.
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.
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.
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!