Brussels sprouts weren’t always a Spanish staple, but they arrived in the country during the 16th century through trade with Flanders, quickly becoming a popular accompaniment to pork. These caramelized brussels sprout and bacon montaditos offer a modern twist on that tradition, delivering a surprisingly complex flavor in a single bite.
A Spanish Bite: Caramelized Brussels Sprout Montaditos
These small canapés pack a punch of flavor, perfect for festive gatherings and best enjoyed with a glass of oloroso sherry.
- Prep time is approximately 15 minutes.
- Cooking time is around 35 minutes.
- The recipe yields about 20 canapés.
- Panceta, a type of Italian bacon, adds a rich, savory element.
Looking for a sophisticated appetizer that’s both easy to make and bursting with flavor? These caramelized brussels sprout montaditos, featuring crispy panceta, sweet onion, and a hint of thyme, are a delightful option.
Ingredients
Yields: About 20 canapés
Prep time: 15 minutes
Cook time: 35 minutes
- 1 tbsp olive oil
- 125g sliced panceta, or pancetta, finely chopped
- 1 medium onion, peeled and finely sliced
- 1 garlic clove, peeled and finely sliced
- 300g brussels sprouts, finely sliced
- 3 sprigs fresh thyme, leaves stripped
- 2 tbsp sweet apple vinegar
- 2 tbsp soft light brown sugar
- Salt and black pepper
- 20 slices fresh baguette
- 150-200g soft curd cheese, whipped, or whipped cream cheese
- 50g pine nuts, toasted
Instructions
Heat the olive oil in a large frying pan. Fry the chopped panceta for about five minutes, until golden and crisp. Remove with a slotted spoon and set 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.
Stir in the vinegar and sugar, then cook for a further five minutes, until the mixture is sticky. Season generously, then stir the crisp panceta back into the sprouts and remove from heat.
Arrange the baguette slices on a large platter. Top each slice with a spoonful of the caramelized sprout mixture, a dollop of whipped cheese, and a scattering of toasted pine nuts. Serve warm.
