Shredded brussels sprouts, pancetta and French sea salt cream cheese on toasted sourdough
Enjoy this flavourful toasted sourdough with fresh sprouts and Paysan Breton cream cheese, perfect for a light lunch.
Shredded Brussels Sprouts, Pancetta and French Sea Salt Cream Cheese on Toasted Sourdough
Ingredients
- 1 tbsp olive oil
- 1 clove of garlic peeled and finely sliced
- 100 g pancetta cubed
- 100 g Brussels sprouts shredded
- 1 zest of a lemon
- Salt and pepper to taste
- 2 thick slices of sourdough
- 1 tub of Paysan Breton French Sea Salt cream cheese
Instructions
- Heat the oil in a frying pan or wok, add the garlic and pancetta and cook for a few minutes until golden.
- Add the shredded Brussels sprouts, lemon zest and seasoning to the pan and fry for around 10 minutes until starting to soften.
- Toast the sourdough. Spread thickly with the cream cheese. Top with the Brussels sprouts and pancetta mix.
If you enjoyed this recipe, please find more at www.paysanbreton.co.uk
Lead photo credit : Shredded Brussels Sprouts, Pancetta and French Sea Salt on Toasted Sourdough, courtesy of Paysan Breton
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