Crispy Brussels & Burrata Toast Recipe

BEGINNINGS

1. 1

   Prepare the Pickled Onions

   Thinly slice the red onion and place it in a jar. In a saucepan, combine the apple cider vinegar, sugar, and 1 cup of water. Bring to a boil, stirring until the sugar dissolves. Pour the hot mixture over the onions in the jar. Let it sit for at least 30 minutes to pickle.

2. 2

   Candy the Pecans

   In a skillet over medium heat, combine the pecans, brown sugar, and water. Stir constantly until the sugar melts and coats the pecans, about 5-7 minutes. Spread the candied pecans on a parchment-lined baking sheet to cool.

3. 3

   Roast the Brussels Sprouts

   Preheat your oven to 400°F (200°C). Trim the Brussels sprouts and cut them in half. Toss them in olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until crispy and golden brown.

4. 4

   Prepare the Sherry Glaze

   In a small saucepan, combine sherry vinegar and honey. Bring to a simmer and reduce for about 5-7 minutes until it thickens slightly. Remove from heat and set aside.

5. 5

   Toast the Bread

   While the Brussels sprouts are roasting, toast the slices of sourdough bread until golden brown.

6. 6

   Assemble the Toast

   On each slice of toasted sourdough, place a generous amount of burrata cheese. Top with the roasted Brussels sprouts, drizzle with the sherry glaze, and sprinkle with candied pecans and pickled onions. Serve immediately.