Go Back
Shredded Brussels Sprouts, Pancetta and French Garlic & Herb Cream Cheese on Toasted Sourdough
Print Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Course: Snack
Cuisine: French
Keyword: garlic, cream cheese, toast, Brussels Sprouts, Panchetta, Sourdough
Servings: 2 People

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.