forRussell sprouts may not be the first thing that comes to mind when you think of Spanish food, but they have a bit of a history in my home country. They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with our beloved pork. Here, I caramelize it with onions, thyme and sweet vinegar, then serve it on a crunchy baguette with soft cheese and pine nuts. Small bites with big flavour, paired with a glass of Oloroso – perfect for the holidays.
Caramelized Brussels sprouts bacon Montaditos
Preparatory school 15 minutes
He cooks 35 minutes
makes About 20 canapés
1 tablespoon olive oil
125g pancetta, chopped (Spanish bacon), or pancetta, finely chopped
1 medium onionPeeled and cut into thin slices
1 clove of garlicPeeled and cut into thin slices
300 grams of Brussels sproutscut into thin slices
3 sprigs of fresh thymestripping leaves
2 tablespoons sweet apple cider vinegar
2 tablespoons fine light brown sugar
Salt and black pepper
20 slices of fresh baguette bread
150-200 grams of soft curd cheeseOr whipped or whipped cream cheese
50 grams of pine nutsToasted
Heat the oil in a large frying pan, then fry the chopped pancetta for about five minutes, until golden and crispy. Remove it with a slotted spoon and leave it aside. Add the onion to the pan and fry gently for 10 minutes until soft and golden.
Add the garlic, sprouts and thyme and cook slowly, stirring often, for another five to 10 minutes until the sprouts are tender and wilted. Add the vinegar and sugar, then cook for an additional five minutes, until the contents of the pan are nice and sticky. Season generously, stir the crispy pancetta into the sprouts and remove from heat.
Arrange the bread on a large plate, and top each slice with a tablespoon of the caramelized sprout mixture. Pour some whipped cheese, sprinkle a little toasted pine nuts over it, and serve warm.
