1 ½ pounds brussels sprouts, ends trimmed and chiffonaded
1 cup heavy cream
1 cup grated Point Reyes TomaTruffle (about 4 ounces)
1 ½ cups panko
kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 400 degrees.
In a sauté pan on medium heat, sauté the onions in 2 tablespoons of the olive oil until caramelized, about 10-15 minutes.
In a baking dish, arrange brussels and sprinkle onions about. Sprinkle Point Reyes TomaTruffle. Season with salt and pepper. Pour cream over top.
In a small bowl, combine panko with 3 tablespoons olive oil and season with salt and pepper. Top with panko. Bake about 25-30 minutes, until top is golden and brussels are cooked to desired texture.
