Caramelized Brussels Sprout Toast with Burrata & Bacon

toasted bread with creamy burrata cheese, caramelized brussels sprouts, bacon, hazelnuts, honey, and lemon

servings: 12 appetizer portions; 6 larger portions

  • Author: Kayla Howey


  • ½ cup raw hazelnuts*
  • 6 oz raw bacon, diced
  • 1 lb brussels sprouts (roots trimmed, halved, and thinly sliced)
  • 2 tbsp honey, plus more to drizzle
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • kosher salt
  • 6 large slices crusty bread, about ½” each
  • 2 balls burrata cheese
  • freshly cracked black pepper
  • flaky sea salt (optional)


  1. Preheat the oven to 400°F. Spread the hazelnuts out onto a sheet pan. Roast for 8-10 minutes, or until golden. Let cool just slightly. Use a kitchen towel to rub off the loose skins. Roughly chop the hazelnuts and set aside.
  2. Heat a 12″ cast-iron skillet over medium heat. Add the diced bacon and spread it into an even layer. Cook the bacon for 5 minutes. Reduce the heat to medium-low and continue to cook for about 10 more minutes, stirring often, until the bacon is rendered and crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
  3. Raise the heat under the skillet to medium-high. Add the brussels sprouts. Stir well to coat the Brussels sprouts in the bacon fat and then spread the brussels into an even layer. Let cook until caramelized and tender, 6-8, stirring occasionally. Stir in the honey, lemon juice, and lemon zest. Season well with salt to taste.
  4. Meanwhile, place the bread onto a sheet pan and drizzle both sides with olive oil. Toast in the oven for about 12 minutes until golden.
  5. Tear the burrata into pieces and distribute onto the bread, “spreading” it out so that it covers most of each slice of bread. Season the cheese with a pinch of salt and black pepper.
  6. Mound the brussels sprout mixture onto each slice of toast. Sprinkle the hazelnuts and bacon over top. Drizzle each slice with more honey. Season with the flaky sea salt (if desired) and more freshly cracked black pepper. Cut each slice of toast in half to serve.


*If you don’t have hazelnuts, you could use any other nut for this. I think toasted pecans or walnuts would be just as good!