1 lb brussels sprouts (roots trimmed, halved, and thinly sliced)
Freshly cracked black pepper
¼ cup honey, plus more to drizzle
1 tbsp lemon juice
1 tsp lemon zest
6 large slices crusty bread, about ½” each
2 balls burrata cheese
Flaky sea salt (optional)
Preheat the oven to 400°F.
Slightly toast chopped hazelnuts in a skillet till brown marks appear. Set aside.
Add the diced bacon to a large skillet over medium-low heat. Spread out into an even layer. Render the bacon until crisp. Use a slotted spoon to transfer the crisp bacon to a plate lined with paper towels.
Raise the heat under the skillet to medium-high. Add the olive oil to the bacon fat, along with the brussels sprouts.
Stir well and then spread the brussels into an even layer. Let cook until browned and crisp on one side before stirring again.
Continue to cook for another couple of minutes until the brussels are tender and fully caramelized.
Season well with salt and pepper to taste. Stir in the honey, lemon juice, lemon zest, and bacon.
Let cook for another minute.
Meanwhile, place the bread onto a sheet pan. Toast in the oven for about 5 minutes until golden.
Tear the burrata into pieces and distribute onto the bread, spread it out so that it covers most of each slice of bread, making a nice layer.
Mound the brussel sprout mixture onto each slice of toast. Sprinkle the hazelnuts over top. Drizzle each slice with more honey. Season with the flaky sea salt, and more freshly cracked black pepper & lemon zest.