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Brussels Sprouts Bruschetta
- 20 brussels sprouts (peeled, trimmed and sliced in half)
- olive oil
- 1 clove garlic (peeled and finely chopped)
- 3.5 oz hazelnuts (coarsely chopped)
- 5 Duke of york or Pink Fir potatoes (cooked with their skins and chopped into small pieces)
- 4 slices good quality buthcher’s ham (in small shreds)
- 4 slices good quality sourdough bread
- 4.2 oz Parmiggiano reggiano (grated)
- 1 tbsp fresh or dried oregano (finely chopped)
- Steam the Brussels sprout pieces in a double boiler till quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside.
- Take a heavy saute pan, heat some oil and gently sweat the garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well.
- Add the soft Brussels sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm.
- Take the 4 slices of bread, drizzle with a little olive oil on both sides, and toast under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.
- Place a toasted bread slice on each of four serving plates. Spoon the Brussels sprout mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.
