Bruschetta with Brussels Sprouts, Pancetta and Lemon

Here’s a traditional Thanksgiving vegetable that I present in classic Italian style.

Serves: 6

Cooking Time: 20 minutes

2 Tbsp. extra virgin olive oil
1 ¼-inch-thick sliced pancetta, cut into small dice
2 garlic cloves, thinly sliced
15 Brussels sprouts, trimmed and very thinly sliced
Salt
Freshly ground black pepper
A splash of dry white wine
The juice of ½ a lemon
6 wide slices of crusty Italian bread
Grated pecorino Toscano cheese

1. In a large skillet, heat olive oil over medium flame. Add pancetta and let it get crisp. Add garlic and Brussels sprouts, seasoning them with salt and black pepper. Sauté until the Brussels sprouts start to soften, about 4 minutes.

2. Add white wine, and let it bubble away. Add a splash of warm water, and continue cooking until the slices are just tender to the bite, about a minute or so longer. Add lemon juice, and stir.

3. Toast bread on both sides. Spoon a generous amount of the Brussels sprouts mixture on each toast, and arrange them on a serving plate. Sprinkle each toast with some grated pecorino Toscano and a grinding of fresh black pepper. Drizzle a little fresh olive oil, and serve right away.