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Resolution Toast

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This recipe was entered in the contest for Your Best One-Bite Party Snack
meganvt01's Testing Notes: Gingerroot truly is a food magician. Her Resolution Toasts takes an very unlikely combination of flavors—Brussels, chiptole, and currants—and balances them in a bite that is creamy, spicy...
Gingerroot truly is a food magician. Her Resolution Toasts takes an very unlikely combination of flavors—Brussels, chiptole, and currants—and balances them in a bite that is creamy, spicy, and fresh all at the same time. I liked them best with the full amount of chipotle—the Brussels can stand up to more heat that you would imagine. I served the toasts to two VERY picky eaters and before I knew it, the bowl was empty!

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Chef
gingerroot's Notes: I am sure I have said this before. I am a fan of food magic. Any opportunity to introduce or reintroduce a food to family members (children and husband especially) that they previously thought...
I am sure I have said this before. I am a fan of food magic. Any opportunity to introduce or reintroduce a food to family members (children and husband especially) that they previously thought they did not like, only to have them discover that they do like it, makes me giddy. This may border insanity, I know. For me, it is a kind of food resolution, that we renew each year, to try everything at least once. That said, when I served up a platter of these to my Mom and she politely plucked one up and asked, “What is it?” I said, “Just try it.” She obliged, made noises associated with amusement and asked again, “what is it? Cabbage?” No sooner did I say, “Brussels sprouts” did she scowl and reply, “but I hate Brussels sprouts. Really, what is it…” She went on eat a half a dozen more, which put a big smile on my face. Inspired by one of my favorite Food and Wine recipes for a grilled corn salad, the combination of cream, acid and spice is a perfect bite to my palate. Brussels sprouts on toast might seem strange, and may seem unwieldy, but the mixture clings together and when we ate them, there were few casualties between the plate and our mouths. I hope you try this, I think you will be surprised.

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Serves a crowd

1 baguette (skinniest you can find) Ask a question about this ingredient

1 pound Brussels sprouts, washed Ask a question about this ingredient

1 1/2 -2 tablespoon Olive oil Ask a question about this ingredient

1/2 tablespoon sesame oil Ask a question about this ingredient

1/2-1 whole chipotle in adobo, chopped fine Ask a question about this ingredient

2 tablespoons crème fraiche Ask a question about this ingredient

Splash of sherry vinegar Ask a question about this ingredient

2 tablespoons dried currants Ask a question about this ingredient

Trim ends and outer leaves from Brussels sprouts and slice in half. Sprinkle with a pinch or two of salt.
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In a sauté pan (with a lid) large enough to accommodate sprout halves without crowding, heat olive oil over medium and swirl to coat the bottom of the pan. When hot, arrange Brussels sprouts cut side down in pan. Allow sprouts to cook, undisturbed, until they are golden brown, about 4 minutes. Stir, and cook for a minute or two more. Add sesame oil and water – start with 2 Tablespoons of water and add more as necessary – reduce heat, cover and allow mixture to braise until tender, about 4-5 minutes more. Transfer tender Brussels sprouts to a bowl to cool.
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While your sprouts are cooling, straight slice your baguette about ¼-inch thick. Place slices on a baking sheet and brush with olive oil. Preheat oven to 350° F.
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Once cool enough to handle, thinly slice each Brussels sprout half - be careful, they are slippery. You will end up with a heap of sliced Brussels sprouts. Place in a bowl and add finely chopped chipotle (I leave it up to you whether you use ½ or a whole one, as well as whether or not to remove the seeds), crème fraiche, sherry vinegar to taste (start with a splash), and currants. Thoroughly combine, taste for salt, and add as needed.
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Pop baguette slices into the oven until toasted, about 5 minutes.
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Arrange toasts on a serving platter and mound with a spoonful of Brussels sprout mixture. Although it may seem unwieldy, the mixture clings together surprisingly well, with little casualty between the plate and the mouth. Serve immediately and enjoy! Note: Although it is best to enjoy immediately, Brussels sprout mixture can be made a few hours ahead and held in the refrigerator. Allow mixture to come up to room temperature before serving.
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23 Comments on Resolution Toast

Pocantico added 4 months ago

gingerroot
added 19 days ago
ACK! PLEASE NOTE: Sesame oil should read 1/2 t and my 2-3 T water is missing from my ingredients list.

Sorry about that.

lorigoldsby added 5 months ago

Yum! I was quite smug when my brother finally tried roasted brussels sprouts...I said, you know I've been making these for years and you have missed out! Had a similar concoction when I was in NYC, they served it with grapes.

gingerroot added 5 months ago

ACK! PLEASE NOTE: Sesame oil should read 1/2 t and my 2-3 T water is missing from my ingredients list.

Sorry about that.

Niknud added 5 months ago

Love love love brussel sprouts! Feel supremely smug when my children eat them. This one is for sure going in the rotation!

gingerroot added 5 months ago

Thanks so much, Niknud! If they are not big fans of spice, you can just put less chipotle.

lapadia added 5 months ago

Great brussel sprout recipe, love them and your story too!

gingerroot added 5 months ago

Thanks, lapadia!!

ChezSuzanne added 5 months ago

Perfect! I love brussels sprouts, so I don't need the resolution - unless it's to not eat too many of them. This is a fabulous idea for them - and I've added it to my "must make soon" list!!!

gingerroot added 5 months ago

Thanks so much, ChezSuzanne! I've always loved them too...and am happy I've found a way for my family to enjoy them as well. I would love to hear what you think if you try them.

fiveandspice added 5 months ago

This sounds absolutely phenomenal! I love the sesame oil and chipotle in here!

gingerroot added 5 months ago

Thank you, fiveandspice! The sesame picks up a little of the dark notes from caramelizing the sprouts.

Midge added 5 months ago

Love everything going on here. I've always just sauteed Brussel sprouts, but 'll try your braising technique next time.

gingerroot added 5 months ago

Thanks, Midge! I liked braising them to finish because it allowed the sesame oil to infuse the sprouts.

hardlikearmour added 5 months ago

I love Brusslies! Your "slaw" sounds particularly yummy.

gingerroot added 5 months ago

Thank you, hardlikearmour! My palate loves the combination of spice, cream and acid.

boulangere added 5 months ago

I think the mixture of flavors and textures sounds heavenly. So nicely done.

gingerroot added 5 months ago

Thanks so much, boulangere! I appreciate it.

inpatskitchen added 5 months ago

Another great way for me to get Tom to enjoy brussels sprouts Thanks!!

gingerroot added 5 months ago

You're so welcome, inpatskitchen! I'd love to hear what everyone thinks if you try them.

BlueKaleRoad added 5 months ago

I already love Brussels sprouts, so I know I'll love this toast! Well done creating some food magic!

gingerroot added 5 months ago

Thank you, BlueKaleRoad!

susan g added 5 months ago

I like your resolution, and I like your mom. Funny how the mind bends, stretches, and occasionally snaps right back. I'm contemplating a New Year brunch -- wouldn't these be fun!

gingerroot added 5 months ago

Thanks, susan g! These would be fun at a New Year's brunch...let me know if you try them!