Candied Brussels & Burrata on Toast

A cozy bruschetta for any season!

Brussel sprouts get extra special treatment when sliced and tossed with some brown sugar and maple syrup and are roasted until candied and caramelized for a sweet, nutty flavor.

Piled atop velvety burrata and sourdough toast, this is a meal or snack you will go back to over and over. It's easy and the ingredients are almost always available in the market. I recommend using Grade A Maple Syrup, --please don't think you can substitute by using cheap pancake syrup because your end result will be cloyingly sweet and rather hideous. You don't want that.

I really like this cozy bruschetta/toast because it's terrific any time of year and it's so easy to make! You can absolutely substitute burrata for goat cheese. Both are lovely.

Ready to make this? Here is the recipe!

This will make 8 slices---

1 loaf of sourdough or French bread cut into thick slices

2 cups of thinly sliced Brussel sprouts. Use a mandolin if you have one and if some of the brussels are quite small, just roast them whole and slice the bigger ones. A food processor with a slicing blade is also a great option.

2 tbsp. of light brown sugar

3 tbsp. of maple syrup

1/4 cup of olive oil

2 balls of burrata cheese or 2 small rolls of

plain goat cheese

• Preheat oven to 400 degrees

• Brush the sourdough slices generously with olive oil and place on a baking sheet

• In a small bowl, mix the brown sugar, maple syrup and 1/4 cup of olive oil.

• Toss the sliced brussels with the mixture until coated and sticky and spread evenly on a cookie sheet. Let roast in the oven for about 7 minutes, being careful not to burn them. When they are finished, put them aside to cool a bit while bread is toasting.

• Once the brussels are out of the oven, place the bread slices in the center rack and toast until slightly golden

• Top each slice with burrata or goat cheese then mound the candied brussels on top.

• Drizzle with a bit more maple syrup and enjoy!