Description
A savory toast topped with caramelized Brussels sprouts, crispy bacon, and toasted hazelnuts, perfect for a hearty brunch or appetizer.
Ingredients
Scale
- 1 pound brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 1/4 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 4 slices sourdough bread, toasted
- 2 ounces goat cheese or ricotta, for spreading
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until caramelized and tender.
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
- In a small bowl, whisk together balsamic vinegar and maple syrup.
- Toast the sourdough slices and spread with goat cheese or ricotta.
- Top each toast with roasted Brussels sprouts, crispy bacon, and chopped hazelnuts. Drizzle with balsamic-maple glaze.
- Serve immediately.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 18g