This is how to make a delicious, high-maintenance Brussels sprouts toast.
Yes, this one is genuinely high maintenance.
It uses two skillets and the oven, but the results are worth the effort.
This is one of those recipes you make when you want comforting food and don’t mind taking a little extra time to create something truly special.
Think of it as an elevated, indulgent toast — not the quick boxed mac-and-cheese kind, but a well-deserved treat.
I know a lot of people call this self-care. Call it whatever you like — the end result is a toast that feels like a reward.
These toasts are reminiscent of a Brussels sprouts grilled cheese or broiled fontina toasts with roasted garlic and poached eggs: all the cozy, savory sensations packed into bread and cheese.
Tartines is just a fancier word for toast, so Brussels sprouts tartine sounds upscale — and the flavors match the name.
The layers of flavor are what make this special.
Start with good sourdough bread. Thick, sturdy slices that toast golden and crisp are essential. Top them with melty Havarti for a creamy, luscious base.
Next, add a generous layer of caramelized onions — sweet, savory, and deeply flavorful. At this point the toast is already outstanding, but the Brussels sprouts are where it really comes alive.
Roasted or pan-fried until slightly crisp, the Brussels sprouts bring color, texture, and a bright, green bite to balance the richness.
There’s always a reason, trust me.
After assembling toast, cheese, and caramelized onions, pile on the crisped Brussels sprouts. Finish with a quick squeeze of lemon for brightness and a scattering of freshly grated Parmesan for a savory finish.
The whole process takes about 30 to 40 minutes, during which you can relax, stream something light, or prep a simple salad to serve alongside.
Crunchy, flavorful, and perfect served with a green salad or kale salad for a balanced meal.
Crispy Brussels Sprouts Toast
Brussels Sprouts Tartine
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Ingredients
- 1 sweet onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- ½ pound Brussels sprouts, stems removed and sliced
- 1 tablespoon olive oil
- kosher salt
- freshly cracked black pepper
- 4 slices sourdough bread
- 6 ounces Havarti cheese, freshly grated
- 1 lemon, thinly sliced or wedges for squeezing
- freshly grated Parmesan cheese for sprinkling
Instructions
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Preheat the oven to 350°F (175°C).
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Heat a skillet over medium-low and add the butter. Add the sliced onion and minced garlic with a pinch of salt. Cook, stirring often, for 20–30 minutes until the onions are deeply caramelized and golden. Remove from heat.
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In a separate skillet over medium-high, add the olive oil. Add the sliced Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until they begin to crisp and brown at the edges.
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Arrange the sourdough slices on a baking sheet and bake for 10 minutes, flip, and bake another 10 minutes until golden. Top each slice with the grated Havarti and return to the oven just until the cheese melts.
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Remove toasts from the oven. Layer on the caramelized onions, then the crispy Brussels sprouts. Squeeze lemon over each tartine, sprinkle with Parmesan, and serve immediately.
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Definitely didn’t skip the cheese this time.