I made this quick open sandwich for dinner tonight for my husband and myself. It. Was. Delicious! We each ate two pieces. This recipe is easily doubled or tripled to feed more. I think it would make an excellent lunch or brunch, as well. Don't skimp on the honey drizzle right before serving. Enjoy!
Ingredients:
4 slices good quality sourdough or country bread, toasted (I love Trader Joe's San Francisco Style Sourdough loaf)
4 cups of cleaned, trimmed and sliced Brussels sprouts
1 Tbl olive oil
8 oz fresh Burrata cheese round, divided into fourths
2 Tbl of honey, plus more for drizzling
1/4 cup fresh basil leaves, chiffonade
2 Tbl of your herb of mint, chiffonade
1/4 cup crushed hazelnuts or walnuts
Salt & pepper, to taste
Instructions:
Preheat oven to 425F
Place sliced Brussels sprouts on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Bake for 15-18 minutes. I like mine fairly crispy, so check after 15 minutes to see if you want to roast longer. While Brussels are roasting put 2 Tbl of honey in a bowl. As soon as you take the Brussels out of the oven, add to the bowl with honey and toss to coat.
To assemble the toast, spread 1/4 of the Burrata cheese on top of each slice of bread. Divide the honey-ed Brussels sprouts evenly between each piece of toast. Top with basil and mint. Sprinkle on nuts. If you like (and I definitely do!) drizzle honey on top of each piece of toast. Serve immediately. Enjoy!
