I am sure I have said this before. I am a fan of food magic. Any opportunity to introduce or reintroduce a food to family members (children and husband especially) that they previously thought they did not like, only to have them discover that they do like it, makes me giddy. This may border insanity, I know. For me, it is a kind of food resolution, that we renew each year, to try everything at least once. That said, when I served up a platter of these to my Mom and she politely plucked one up and asked, “What is it?” I said, “Just try it.” She obliged, made noises associated with amusement and asked again, “what is it? Cabbage?” No sooner did I say, “Brussels sprouts” did she scowl and reply, “but I hate Brussels sprouts. Really, what is it…” She went on eat a half a dozen more, which put a big smile on my face. Inspired by one of my favorite Food and Wine recipes for a grilled corn salad, the combination of cream, acid and spice is a perfect bite to my palate. Brussels sprouts on toast might seem strange, and may seem unwieldy, but the mixture clings together and when we ate them, there were few casualties between the plate and our mouths. I hope you try this, I think you will be surprised.

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