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

by | Recipes, Tête de Moine AOP

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

Serves 4

Ingredients:

  • 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.

Topped with cripsy pancetta, colorful green-purple flower sprouts and the shaved rosettes which characterize Tête de Moine AOP, this sandwich not only looks beautiful, but tastes great!

Music:

Commodores – Easy

Listen on Spotify

Enjoy your mornings,

Systrarna Eisenman

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