Brussels Sprouts Tartine Recipe

This Brussels Sprouts Tartine recipe is one of those dishes I find myself coming back to time and again. It strikes a wonderful balance between cozy and fresh, with caramelized onions and crisped Brussels sprouts layered over melted Havarti cheese on crunchy sourdough. If you’re looking for a simple but impressive lunch or light dinner, this tartine totally fits the bill.

What makes this Brussels Sprouts Tartine recipe worth trying is how easily it transforms humble ingredients into something special. When I first made it, I was surprised how the lemon’s brightness and parmesan’s salty finish elevated the whole thing—it quickly became a family favorite. Trust me, you’ll find that it’s not just tasty but also really satisfying and comforting.

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Ingredients You’ll Need

These ingredients come together beautifully to create that irresistible balance of sweet, savory, and tangy flavors. When shopping, look for firm Brussels sprouts and fresh Havarti cheese for the best texture.

• Sweet onion: Adds natural sweetness after slow caramelizing, so choose one that’s fresh and firm.
• Garlic clove: Just a touch gives the onions and sprouts a subtle aromatic kick.
• Unsalted butter: Perfect for caramelizing without adding extra salt—helps control seasoning.
• Brussels sprouts: Fresh and firm are key; slice them thin for even cooking and crispy edges.
• Olive oil: Use good quality to boost flavor when sautéing Brussels sprouts.
• Kosher salt: To season evenly without overpowering the other flavors.
• Freshly cracked black pepper: Adds bite and depth, freshly cracked for the best aroma.
• Sourdough bread: I love the tang and chew—it crisps up beautifully in the oven.
• Havarti cheese: Freshly grated melts smoothly and adds a buttery creaminess that’s hard to resist.
• Lemon: Thin slices for spritzing brighten the whole tartine with a refreshing zing.
• Freshly grated parmesan cheese: For sprinkling on top—brings savory saltiness and a lovely finish.

Variations

This Brussels Sprouts Tartine recipe is so adaptable—I often tweak it depending on what I have on hand or the season. Don’t hesitate to make it your own; that’s part of the fun and what keeps it exciting.

• Add Bacon or Pancetta: I sometimes crisp up some bacon bits and sprinkle them on for a smoky crunch that my family adores.
• Make It Vegan: Try swapping butter for vegan margarine and use a plant-based cheese alternative—you won’t miss the dairy!
• Use Different Cheese: I’ve used Gruyère or aged cheddar instead of Havarti for a darker, nuttier flavor profile.
• Spice It Up: Add crushed red pepper flakes to the brussels for a little heat that pairs surprisingly well with the tartine.

How to Make Brussels Sprouts Tartine Recipe

Step 1: Slowly Caramelize the Onions and Garlic

Start by heating butter in a skillet over medium-low heat. Add your thinly sliced sweet onions and minced garlic along with a pinch of salt to help draw out moisture. Here’s where patience pays—it’ll take about 20 to 30 minutes for those onions to become beautifully golden and sweet. Stir frequently to prevent burning, and once they caramelize, remove the pan from heat. I love this step because it builds a deep, rich flavor base you won’t get otherwise.

Step 2: Crisp Up the Brussels Sprouts

While the onions cook, heat another skillet over medium-high and add olive oil. Toss in the sliced Brussels sprouts, seasoning with salt and black pepper. Stir occasionally and watch for them to get golden and starting to crisp around the edges—this usually takes about 8-10 minutes. That crisp texture is what really makes the tartine stand out. If you want, you can do this step right after you finish the onions in the same pan; just wipe it clean and go.

Step 3: Toast the Bread and Melt the Cheese

Arrange your sourdough slices on a baking sheet and pop them into a 350°F oven. Toast for 10 minutes, flip, and bake for another 10 until nicely crisped. Then, sprinkle a generous amount of freshly grated Havarti cheese on each slice and return to the oven just until the cheese melts and gets a little bubbly. I love that moment—it smells amazing and means we’re one giant leap closer to deliciousness.

Step 4: Assemble and Serve

Remove the toasts from the oven and immediately layer them with the sweet caramelized onions, then pile on the crispy Brussels sprouts. Give each one a quick squeeze of fresh lemon and sprinkle some grated parmesan over the top. Serve immediately to enjoy that contrast of warm, melty cheese with bright, fresh lemon. This step is quick but makes all the difference—don’t skip the lemon!

How to Serve Brussels Sprouts Tartine Recipe

Garnishes

I usually garnish these tartines with a bit more freshly cracked black pepper and a tiny handful of microgreens or fresh parsley for color and freshness. If I’m feeling fancy, a small drizzle of good-quality olive oil or a sprinkle of toasted pine nuts elevates it even more. These little touches make it feel extra special, especially if you’re serving guests.

Side Dishes

To round out the meal, I love pairing the Brussels Sprouts Tartine recipe with a crisp green salad or bowl of lentil soup. A light, citrusy side like a fennel and orange salad also contrasts nicely with the richness of the cheese and caramelized onions. If you want something heartier, roasted potatoes or a simple grain salad keeps it homey and satisfying.

Creative Ways to Present

For special occasions, I’ve assembled these tartines on a rustic wooden board with small bowls of extra parmesan, lemon wedges, and olives for guests to customize. Another fun idea is layering several mini tartines stacked on a plate for a cute appetizer or party platter. You can even experiment with different breads like rye or multigrain for a beautiful presentation and flavor twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the toppings separately from the toasted bread in airtight containers in the fridge. This keeps the bread from getting soggy. When you’re ready, simply re-toast the bread and warm the Brussels sprouts and onions on the stove or in the microwave.

Freezing

I haven’t found freezing the assembled tartines works well because the bread loses its texture. Instead, freeze the cooked Brussels sprouts and caramelized onions separately in airtight containers for up to 2 months. When thawed, reheat gently before serving on freshly toasted bread.

Reheating

To reheat, toast the bread slices first to restore crispness. Warm the Brussels sprouts and onions in a skillet over medium heat until heated through and slightly crispy again. Then assemble the tartines just like fresh. This method keeps everything tasting close to freshly made.

FAQs

Final Thoughts

I absolutely love how this Brussels Sprouts Tartine recipe turns simple ingredients into something truly comforting and vibrant. It’s the kind of dish I make when I want to impress without fuss but still enjoy big flavors and textures. I encourage you to try it soon—you might just discover a new favorite that’s easy to whip up any day of the week. Trust me, you’ll be glad you gave it a go!

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