STICKY ONIONS, SPROUTS & CHESTNUTS ON TOAST
Sticky onions, stir-fried Brussels sprouts, chestnuts and toasted hazelnuts piled high on creamy vegan burrata. It's dreamy!
- olive oil
- 1 small onion finely sliced
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 200 g Brussels sprouts trimmed & finely sliced
- 50 g cooked chestnuts roughly chopped
- 1 ball vegan burrata
- 2 slices crusty bread toasted
- salt & freshly ground black pepper
- to serve: chopped toasted hazelnuts, lemon wedges
Heat a large frying pan over a low-medium heat and add a good glug of oil. Once hot, add the sliced onion and a good pinch of salt and cook gently for 20-25 minutes, stirring regularly, until the onion is soft and beginning to caramelise. Add the sugar and balsamic vinegar and continue to cook for a further 5 minutes, or until the onion is lovely and sticky. Remove from the pan and set aside.
Heat another good glug of oil in the same pan set over a medium-high heat. One hot, add the Brussels sprouts, chestnuts and a pinch of salt and fry, stirring frequently, for 6-8 minutes, until the sprouts are just beginning to char. Stir through the sticky onions, then taste and adjust the seasoning, if needed.
Whisk up the vegan burrata with a fork and spread generously between the toasts. Spoon the sprout mixture on top and finish with a sprinkling of toasted hazelnuts and a good crack of black pepper. Serve with a lemon wedge on the side to drizzle overtop.
I have plenty more delicious toast recipes here on Georgie Eats. Like this one: Tomato Confit Toast.