Brussels Sprout Pancetta Toast
Prep time 10mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 5 tablespoons olive oil, divided
  • 4 ounces pancetta, chopped
  • 14 ounces shaved Brussels sprouts
  • Kosher salt and pepper, to taste
  • 6 ounces Grana Padana PDO, grated
  • 4 slices thick-cut Tuscan bread, toasted
  • 4 tablespoons mascarpone cheese


  • Step 1

    In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the pancetta and fry until crispy. Add the Brussels sprouts. Season with salt and pepper. Sauté for about 5 minutes or until wilted. Remove from heat and set aside.

  • Step 2

    Preheat oven to 350°F. On a baking sheet lined with parchment paper, divide Grana Padana PDO into 4 equal portions (about the size of each toast). Transfer to the oven for 6 - 8 minutes or until edges are golden. Remove from oven and let cool.

  • Step 3

    Spread 1 tablespoon of mascarpone over each slice of toast. Drizzle each with 1 tablespoon of olive oil and sprinkle with salt and pepper. Top with a cheese crisp. Divide the Brussels sprout and pancetta mixture even and serve over the cheese crisp.