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Shredded Brussels Sprouts, Pancetta and French Garlic & Herb Cream Cheese on Toasted Sourdough
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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: Brussels Sprouts, cream cheese, garlic, Panchetta, Sourdough, toast
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.