Description
A delicious and comforting Brussels Sprouts Tartine featuring caramelized onions, crispy Brussels sprouts, melty Havarti cheese on toasted sourdough bread, finished with fresh lemon and parmesan for a bright, savory bite.
Ingredients
Scale
For the Caramelized Onions
- 1 sweet onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- Kosher salt, to taste
For the Brussels Sprouts
- ½ pound Brussels sprouts, stems removed and sliced
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Tartine Assembly
- 4 slices sourdough bread
- 6 ounces Havarti cheese, freshly grated
- 1 lemon, thinly sliced (for spritz)
- Freshly grated Parmesan cheese, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for toasting the bread and melting the cheese.
- Caramelize Onions: In a skillet over medium-low heat, melt 1 tablespoon of unsalted butter. Add the thinly sliced sweet onion, minced garlic, and a pinch of kosher salt. Stir occasionally and cook for 20 to 30 minutes until the onions turn golden brown and caramelized. Remove from heat once done.
- Cook Brussels Sprouts: While onions caramelize or after, heat another skillet over medium-high heat and add 1 tablespoon olive oil. Add the sliced Brussels sprouts with a pinch of salt and freshly cracked black pepper. Cook, stirring occasionally, until the Brussels sprouts start to crisp and brown slightly, about 5 to 7 minutes.
- Toast Bread: Place the 4 slices of sourdough bread on a baking sheet. Bake in the preheated oven for 10 minutes, then flip each slice and bake for an additional 10 minutes until the bread is crisp and toasted on both sides.
- Add Cheese and Melt: Remove the toasted bread from the oven. Sprinkle the freshly grated Havarti cheese evenly on each slice and return to the oven just until the cheese melts, about 2 to 3 minutes.
- Assemble Tartines: Once cheese is melted, remove the toasts from the oven. Top each slice with a generous layer of caramelized onions followed by the crispy Brussels sprouts.
- Final Touch: Spritz each tartine with a wedge of lemon and sprinkle freshly grated Parmesan cheese on top. Serve immediately for the best flavor and texture.
Notes
- You can caramelize onions and cook Brussels sprouts simultaneously in separate skillets to save time.
- If Havarti cheese is unavailable, a mild melting cheese like mozzarella or fontina can be used as a substitute.
- For extra crispiness, broil the tartines briefly after assembling for 1-2 minutes but watch carefully to avoid burning.
- This recipe works well as a light lunch, appetizer, or a vegetarian dinner option.
Nutrition
- Serving Size: 1 tartine
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg
