Brussels Sprouts with Goat Cheese Tartine

1 pound Brussels sprouts, washed, sliced thin

2 T olive oil

salt and pepper to taste

1 T espresso balsamic vinegar (or other balsamic if you don’t have espresso)

2 T finely chopped sage

8 oz goat cheese, room temperature

2 T chopped toasted hazelnuts

1 baguette

Heat oven to 375.  Place a medium skillet over a high heat, once hot add the olive oil and sliced Brussels sprouts and sautee about 5 minutes or until wilted.  seasons with salt and pepper and add the espresso balsamic and cook a minute longer.  Remove from the heat and combine with the sage.  Cut a baguette in half lengthwise and cut each half in half so you have four tartines.  Spread each piece of baguette with goat cheese, place on a cookie sheet and arrange the Brussels sprouts over the goat cheese.  Place in the oven for 10 minutes or until warmed through and the bread is slightly toasted.  Sprinkle the hazelnuts over the tartines and serve. Serves 4.