Caramelized Brussels Sprout Bruschetta with Burrata & Bacon
This fall bruschetta is the perfect balance of crispy, creamy, and flavorful. Crunchy toasted bread is topped with caramelized Brussels sprouts, crispy bacon, creamy burrata cheese, and roasted hazelnuts, then drizzled with honey and lemon for a bright, sweet finish.
Equipment
- Oven
- Sheet pan
- Cast-iron skillet
- Slotted spoon
- Knife
- Cutting board
- Kitchen towel
Ingredients
- ½ cup raw hazelnuts or substitute with pecans or walnuts
- 6 oz raw bacon diced
- 1 lb Brussels sprouts roots trimmed, halved, and thinly sliced
- 2 tbsp honey plus more for drizzling
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Kosher salt
- 6 large slices of crusty bread or 12 if not cutting in half
- 2 balls burrata cheese
- Freshly cracked black pepper
- Flaky sea salt optional
- Olive oil for drizzling
Instructions
- Roast the Hazelnuts: Preheat the oven to 400°F. Spread the hazelnuts on a sheet pan and roast for 8-10 minutes until golden. Let them cool slightly, then use a kitchen towel to rub off any loose skins. Roughly chop the hazelnuts and set them aside.½ cup raw hazelnuts
- Cook the Bacon: Heat a cast-iron skillet over medium heat. Add the diced bacon in an even layer and cook for 5 minutes. Reduce the heat to medium-low and continue cooking for about 10 more minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.6 oz raw bacon
- Caramelize the Brussels Sprouts: Increase the heat under the skillet to medium-high. Add the Brussels sprouts, stirring to coat them in the bacon fat. Spread them into an even layer and cook for 6-8 minutes, stirring occasionally, until caramelized and tender. If they brown too quickly, reduce heat slightly to prevent burning. Stir in the honey, lemon juice, and lemon zest. Season with salt to taste.1 lb Brussels sprouts, 2 tbsp honey, 1 tbsp lemon juice, 1 tsp lemon zest, Kosher salt
- Toast the Bread: Place the bread slices on a sheet pan and drizzle both sides with olive oil. Toast in the oven at 400°F for about 12 minutes, flipping halfway through, until golden and crispy.6 large slices of crusty bread, Olive oil for drizzling
- Assemble the Fall Bruschetta: Tear the burrata into pieces and spread it over the toasted bread slices, covering most of each piece. Lightly season with a pinch of salt (flaky sea salt if using) and black pepper.2 balls burrata cheese, Flaky sea salt, Freshly cracked black pepper
- Top with Brussels Sprouts and Bacon: Pile the caramelized Brussels sprouts onto each bruschetta slice. Sprinkle the chopped hazelnuts and crispy bacon over the top.
- Finish with Honey and Seasoning: Drizzle each bruschetta with more honey. If desired, add a sprinkle of flaky sea salt and more freshly cracked black pepper. Cut each bruschetta slice in half and serve immediately.