"We can’t get enough of this toast. First it has our favorite Brussels sprouts paired with fried pancetta. Second and most importantly we’ve topped this toast with a Grana Padana PDO Crisp! This is a fun appetizer or even accompaniment to a main dish."
Brussels Sprout Pancetta Toast
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.
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