Cut the Brussels Sprouts in half and sauté them in a pan with olive oil until they achieve a nice caramelization. Season with salt.
Add diced shallots and a grated garlic clove to the pan, and mix well. When the shallots start to become transparent, incorporate the Crematta®. Cook until the Crematta® is fully melted, then add the grated nutmeg. Season with black pepper and add salt if necessary.
In a hot pan, toast the yeast until it becomes golden and slightly colored.
Dice sourdough bread and sauté it in a hot pan with olive oil, garlic, and thyme until nicely browned. Chop it into small crouton pieces.
Arrange the creamy Brussels sprouts on a bed of Crematta®, then add the sourdough croutons and toasted yeast on top. Finish by grating lemon zest over the dish.