Caramelized Brussels Sprouts Pancetta Pizzette are tasty bite-size treats that are gone in moments of the first bite. These wonderful creations are circles of puff pastry topped with a beautiful mess of ingredients. Layers of shredded Brussels sprouts sauteed in Saba and vinegar mixed with thick cut pancetta and cheese.
The holidays are coming, and Caramelized Brussels Sprouts Pancetta Pizzette will make for great cocktail bites for your next holiday gathering. This recipe yields 24 Caramelized Brussels Sprouts Pancetta Pizzette. They’re rather filling, but they’re so tasty it’s likely that they will only serve 8-10 people.
As I mentioned, I used Saba in this dish, it’s one of my favorite ingredients. Most commonly described as grape must reduction, it’s the first step in creating balsamic vinegar. Saba is a sweet tasting condiment which complements almost any dish, and works with meats and vegetables, as well as fruit and ice cream.
I must admit, Saba is not that easy to find, so don’t go chasing around your grocery store looking for it. Save your time and purchase a bottle online instead. Alternatively, you can substitute Saba with a reduction of balsamic vinegar and honey.
For more examples of how to use Saba see the recipes below.
Caramelized Brussels Sprouts Pancetta Pizzette evokes images of fall. Add a glass of red wine or sherry and you will have that perfect earthy feeling. That feeling when the summer blossoms wilt and change color and the temperature dips. Leading you down a pathway to more hearty meals with robust flavors.
I plan on sharing serving Caramelized Brussels Sprouts Pancetta Pizzette the next time my family and friends come to visit. With Thanksgiving, Christmas and New Year’s Eve celebrations heading our way, I will have more than one opportunity to wow their tastebuds.
2 x frozen puff pastry sheets (thawed and stored in fridge)
Flour to prepare surface
1 tbsp cold water
4 cups cheddar cheese (shredded)
Equipment & Utensils
Large cookie cutter or food ring
2 large baking sheets
Cut pancetta into 1/2 inch chunks.
Heat skillet on high heat and cook pancetta until only crispy in parts, then allow to drain on a paper towel lined plate.
Add onions to skillet and saute until scent releases then add Brussels sprouts, Saba and vinegar.
Saute until sprouts become a little wilted then add bacon.
Toss to combine and set aside.
Sprinkle flour on rolling pin and on a clean, dry, flat surface.
Remove thawed pastry sheets from the fridge gently roll out just a little, keep the shape of the pastry sheet.
With a cookie cutter, cut out as many circles as you can.
Collect the trimmings of the pastry and stack them, then gently roll them to create the same thickness as the original pastry sheet, then cut out as many circles as you can. Discard the excess trimmings.
Line baking sheets with parchment paper, then place your pastry circles on top, leave a little space in between each pastry circle.
Whisk together the egg and water in a bowl, then brush each pastry circle with the egg wash.
Place a handful of cheese on each pastry circle then top with the Brussels sprouts mixture.
Place in a preheated oven at 400 and cook until pastry is golden (approx. 10 minutes)