Bring to medium sized skillet up to heat. Drizzle in a little EVOO. Add in the shallots and sauté for 3-4 minutes or until they begin to soften.
While the shallots soften, cut the sprouts into thin shreds, slicing the larger ones in half before shredding. Add to the shallot pan. Sprinkle with salt and pepper. If the pan looks too dry add in a little extra EVOO. Cook for 10-12 minutes or until the sprouts have softened but still hold their shape.
While the sprouts wilt down bring a grill pan up to heat. Slice the bread into ¾ inch thick slices and drizzle with a little EVOO on both sides. Grill the bread until crunchy and golden brown. Remove from the grill and immediately rub with the garlic cloves.
Remove the sprouts from heat and add in the hazelnuts. Taste for seasoning, adding more salt or pepper if needed.
To assemble place some of the sprout mixture on top of the garlic rubbed bread followed by a few pieces of torn burrata. Finish with a final drizzle of EVOO, a little drizzle of the truffle honey and a sprinkling of pepper and flaky sea salt.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade