Sprouts by Ron Blaauw

Ingredients

Croutons

•   4 slices of bread (farmhouse-style brown bread or sourdough)
•   1 dl olive oil
•   1 tsp garlic
•   Sea salt

Sprouts

• 200 g fresh Brussels sprouts (washed)
• 100 gr thinly sliced bacon
• Cocktail sticks

Cheese cream

•   150 gr Messeklever (soft cheese from the North of Holland)
•   50 gr crème fraîche
•   Black pepper

Supplies

•   Mixing bowls
•   WWOO Cutting board
•   Knifes
•   Kitchen pliers
•   Cookware
•   Microplane grater
•   Spoons
•   Whisk

How to prepare

•   Preheat the WWOO Braaimaster, indirectly, to 180 °C.
•   Cut and wash the vegetables.
•   Boil the Brussels sprouts in boiling water for about 6 minutes. Rinse immediately in cold water to preserve the taste and color.
•   Roll the cooled Brussels sprouts in the bacon and use a cocktail stick to hold the two together.
•   Beat the Messeklever and add the pepper and crème fraîche.
•   Put the cheese cream, if necessary, in a disposable piping bag.

How to serve

•   Roast the Brussels sprouts on the BBQ for about 3 minutes until they are golden-brown and hot.
•   Toast the bread over an open fire until it’s golden-brown.
•   Grate ½ clove of garlic over the toasted bread, baste it with the olive oil and sprinkle some sea salt on top.
•   Spoon a good dollop of cheese cream on the bread.
•   Place the BBQ Brussels sprouts on top, but remove the skewer.
•   Delicious when served before or with a drink.