"Heat 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."
Brussels sprouts reached Spain in the 16th century via trade with Flanders and were traditionally paired with pork. The dish caramelises finely sliced sprouts with onion, garlic, thyme, sweet apple vinegar and light brown sugar until tender and sticky. Chopped panceta is fried until golden and crisp and folded into the caramelised sprouts. The mixture is spooned onto slices of fresh baguette, topped with whipped soft curd or cream cheese and scattered with toasted pine nuts. The montaditos serve warm and pair well with a glass of oloroso, making them suitable for festive occasions.
Read at www.theguardian.com
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