Brussels Sprouts and Burrata Toast

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
  • 1/2 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


  1. 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.
  2. While the sprouts wilt down, bring a grill pan up to heat. Slice the bread into 3/4-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.

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