Brussels Sprout and Burrata Toast with Crushed Hazelnuts and Port-Soaked Currants

Brussels Sprout and Burrata Toast with Crushed Hazelnuts and Port-Soaked Currants

Without a doubt, one of my favorite appetizers. It’s bright, crunchy, creamy, and hits all the best notes. If you don’t have Brussels sprouts, you could use something like cabbage or kale and if you don’t have currants you could use raisins or cranberries instead.

Makes 4

Ingredients

2 cups Brussels sprout leaves
1 tablespoon extra-virgin olive oil
8 ounces burrata
1 teaspoon freshly grated lemon zest
kosher salt, to taste
3 tbsp hazelnuts, toasted and crushed
1 demi baguette

Port-soaked currants:
1/4 cup ruby Port
1 1/2 tbsp dried currants

Method

Heat olive oil in a skillet over medium heat and sauté Brussels sprout leaves until deeply golden brown, about 6 minutes. Set leaves aside on a towel to drain.

Cut ends off baguette. Slice baguette in half lengthwise (so the top and bottom are separated) and then slice each half diagonally into pieces that are about 4-5 inches in length. Toast in a toaster oven or preheat a wall oven to 400°F and toast baguette on a baking sheet for about 5-8 minutes or until golden brown and crisp.

Top each piece of baguette with 2 ounces of burrata, followed by a sprinkle of Brussels sprout leaves, hazelnuts, and currants. Finish each bruschetta with a pinch of lemon zest and sea salt.

Port-Soaked Currants:

Place currants in a small heatproof bowl and set aside.

Heat Port in a small saucepan until just simmering, then pour Port over the currants and allow to sit for about 15 minutes or until cooled. Use a slotted spoon to remove currants.