Resolution Toast

Directions

1. Trim ends and outer leaves from Brussels sprouts and slice in half. Sprinkle with a pinch or two of salt.
2. 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.
3. 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.
4. 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.
5. Pop baguette slices into the oven until toasted, about 5 minutes.
6. 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.