Sourdough Toast with Tête de Moine AOP, Flower Sprouts and Pancetta

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Ingredients

Serves 4

  • 8 Tête de Moine AOP rosettes
  • 150 g pancetta, diced
  • 150 g flower sprouts
  • 1 tbsp butter
  • 4 slices sourdough bread, toasted
  • Sea salt flakes and freshly ground black pepper

Preparation

  1. Cook pancetta in a skillet until crispy.  Transfer to a paper towel to drain. 
  2. Rinse and trim any tough ends off the flower sprouts. Cook in butter in the skillet for a couple of minutes until just a little soft.
  3. Place the flower sprouts and pancetta on the toasted bread. Top with Tête de Moine AOP rosettes. Sprinkle with salt och pepper.
Bon
Appétit

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