Jose Pizarro’s recipe for caramelised brussels sprout and panceta montaditos
Brussels sprouts are perhaps not the first thing you think of when you think about Spanish food, but they do have a little history in my homeland.They arrived in Spain in the 16th century, through trade with Flanders, and were often paired with pork, which we love.Here, however, I caramelise them with onion, thyme and sweet vinegar, then serve on crisp baguette with soft cheese and pine nuts.A small bite with big flavour, and just right with a glass of oloroso – perfect for festive times.Prep 15 min Cook 35 minMakes About 20 canapes1 tbsp olive oil 125g sliced panceta (Spanish bacon), or pancetta, finely chopped1 medium onion, peeled and finely sliced1 garlic clove, peeled and finely sliced300g brussels sprouts, finely sliced3 sprigs fresh thyme, leaves stripped2 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 cheese50g pine nuts, toastedHeat the oil in a large frying pan, then fry the chopped panceta for about five minutes, until golden and crisp.
Scoop out 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.Add the vinegar and sugar, then cook for a further five minutes, until the contents of the pan are nice and sticky.Season generously, stir the crisp panceta into the sprouts and take off the heat.
Arrange the bread on a large platter, and top each slice with a spoonful of the caramelised sprout mixture,Spoon on a dollop of the whipped cheese, scatter over a few toasted pine nuts and serve warm,
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