Caramelized Brussels Sprout Toast with Burrata & Bacon

INGREDIENTS
½ cup raw hazelnuts
6 oz raw bacon, diced
1 tbsp olive oil
1 lb brussels sprouts (roots trimmed, halved, and thinly sliced)
Kosher salt
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)

DIRECTIONS
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.

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 or so.

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. 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.

Mound the brussels sprout mixture onto each slice of toast. Sprinkle the hazelnuts 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.