Brussels Sprout–Pancetta Canapés with Apple Cider Gastrique
Serves: 25
  • ½ pound Brussels sprouts, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 8 ounces thinly sliced pancetta
  • 25 rectangular crackers*
  • Apple Cider Gastrique (recipe follows)
  1. In a medium bowl, stir together Brussels sprouts, olive oil, salt, and pepper.
  2. Heat a large sauté pan over medium-high heat. Place Brussels sprouts in a single layer in pan; cook, stirring occasionally, until slices begin to char, approximately 5 minutes. Transfer to a heatproof bowl.
  3. Cut pancetta into 25 pieces, and place a pancetta piece on each cracker. Arrange Brussels sprouts on pancetta. Brush canapés with Apple Cider Gastrique. Serve immediately.
*We used Vinta crackers.
Recipe by TeaTime Magazine at