-
1
In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
-
2
If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
-
3
Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
-
4
Once cool enough to handle, crush the tomato.
-
5
Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
-
6
Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
-
7
Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
-
8
Toss in the green onions and stir in the crushed tomato.
-
9
By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
-
10
To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.
