Get inventive and use them up with this cracking recipe for Crostini with Pancetta, Sprouts and Peas in a Clotted Cream and Blue Cheese Sauce that's perfect for tucking in to on Boxing Day.
Take your pre-cooked sprouts and serve them with yummy ingredients like Cornish Blue Cheese, onions and pancetta on a tasty slice of crostini.
This works well as a light snack or impressive starter - doesn't it look great?
- Sourdough loaf (you can use Ciabatta bread if you prefer)
- 100g diced pancetta
- 6 Brussel sprouts
- 1 bunch spring onions
- 100g Cornish Blue cheese
- 100g Watercress
- 3 tablespoons frozen peas
- 2 tablespoons Trewithen clotted cream
Method1 Thinly slice the sourdough, lightly brush with oil, season, and griddle until crisp.
2 Fry the pancetta in olive oil until crisp and remove to a plate.
3 Add spring onions, peas and clotted cream to the saucepan and bring to the boil.
4 Cut the base off the Brussel sprouts and peel off each leaf. Add the pancetta and sprout shells. Turn off the heat and gently fold in the diced blue cheese.
5 Spoon onto your crisp sourdough with a little sauce. Then garnish with watercress to serve.
Prep Time10 minutes
Cook Time15 minutes (using pre-cooked Brussel sprouts)
Nutrition InformationMakes 6
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