Recipe: Leftover Brussel Sprouts with Crostini & Pancetta

Published Wednesday, Dec 25 2013, 02:00 GMT  |  By  |  Add comment
Stuck with a load of leftover sprouts from Christmas dinner?

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.


© Trewithen Dairy

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


1 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 Time

10 minutes

Cook Time

15 minutes (using pre-cooked Brussel sprouts)

Nutrition Information

Makes 6

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