Brussels Sprout and Leek Tartines

Brussels sprout and leek tartine

I need to make a confession. One of my favorite foods in the world is toast. It is such a humble food, yet so filling and satisfying. Part of its beauty is that it’s the perfect vehicle for an infinite number of flavor combinations.

This recipe is an adaptation of one of my favorite weekday go-tos: melted leeks and ricotta on toast. Did you know that some people have a genetic predisposition to dislike the flavor of Brussels sprouts? It’s caused by a gene that makes people particularly sensitive to bitter flavors! Luckily, the method for cooking Brussels sprouts in this recipe emphasizes their inherent sweetness. If you like Brussels sprouts, then you can revel in the fact that every time you eat them, you are benefiting from their high levels of vitamins C and K. Really truly can’t stand Brussels sprouts? Leave them out! This recipe is great with just leeks and ricotta. Feeling adventurous? Top your toast with a fried egg! This recipe would make a lovely light dinner for two or you can use a baguette instead and have little appetizers for a dinner party.

Ingredients:
1 crusty loaf of bread (I used Grand Central Bakery’s Como)
1 container of ricotta (or make your own)
1 large leek, cleaned and thinly sliced white and light green parts
2 large handfuls of Brussels sprouts, thinly sliced
1 tablespoon olive oil or butter
A healthy pinch of red chili flakes
Salt to taste
Optional: fried eggs to top the toasts

Method:
1. In a large sauté pan, heat the oil or butter over medium heat, then add the leeks. Lower the heat to medium-low and sweat the leeks for about 3 minutes.
2. Add the Brussels sprouts and raise heat to medium high. Cook the mixture until the leeks are translucent and the Brussels sprouts are beginning to Carmelize. Once there, remove the veggies from the heat and stir in chili flakes. Taste and add salt to your liking.
3. Cut thick slices of bread about 1 inch thick and toast to your liking. While still warm, spread a heaping spoonful of ricotta over the toast. Gently spoon the veggies over the ricotta and top with a fried egg if you’d like. Bon Appetit! After school snack

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