“My secret ingredient is golden raisins in this, then we put Brussel sprouts over top and garnish with Virginia hamm," says Chef Brust of the Williamsburg Inn. "We always base our recipes on things we like and are willing to create and make fun, but also to give these recipes to our guests for their own entertaining.”


For the sofrito

  • 12 slices Good quality baguette
  • 5 Tbsp Extra Virginia Olive Oil
  • 3 cloves Garlic, chopped small
  • 2 each Vidalia Onion, peeled, cut ¼ inch dice
  • 1 each Pie Pumpkin, peeled, cut ¼ inch dice
  • ½ cup Golden Raisins
  • 2 Tbsp Honey
  • ¼ cup Hard Cider
  • 2 Tbsp Fresh Herbs, minced fine (chives, flat leaf parsley, tarragon)
  • Kosher Salt & Fresh Cracked Black Pepper

For the Brussels sprouts

  • 2 Tbsp Extra Virginia Olive Oil
  • ¼ cup Virginia Ham, fine diced
  • 1 each Shallot, minced
  • 12 each Brussels Sprouts, shaved thinly
  • 1 each Fresh Pimento Pepper, fine minced
  • Kosher Salt & Fresh Cracked Black Pepper


For the sofrito: Step 1

Drizzle the baguette slices with olive oil and season with salt and pepper, toast in a 350°F oven till crisp.

Step 2

In a sauté pan over medium heat, add the oil and heat.

Step 3

Add the garlic, onions, pumpkin and raisins and cook till a light caramel begins.

Step 4

Add the honey and cider, cook till the pumpkin and onions are very soft.

Step 5

Season the sofrito with herbs, salt and pepper.

For the Brussels Sprouts: Step 1

In a sauté pan over medium-high heat, add the oil and Virginia Ham, cook for one minute.

Step 2

Add the shallots and cook for one minute then add the shaved Brussels sprouts.

Step 3

Sauté the sprouts till wilted, add the pimento pepper and cook for one more minute.

Step 4

Season the mixture with salt and pepper.

Final Presentation

With a spoon spread about two tablespoons of the pumpkin sofrito on the crispy slices of baguette. Spoon a garnishing amount of the cooked Brussels sprouts on top of the sofrito. Drizzle the dish with extra Virginia olive oil.