2 tsp oil
8 oz Brussels sprouts, sliced
1 tsp minced garlic
4 oz crispy pancetta, crumbled
2 8-oz pkgs cream cheese, softened
2 cups shredded Gouda
Preheat oven to 350°F. Heat the oil in skillet. Sauté Brussels sprouts and garlic about 3 minutes. Set aside. Combine Brussels sprout mixture, pancetta, cream cheese, and shredded cheese, mixing well. Place in oven safe dish. Bake for about 10 minutes. Yield about 2 cups.
Serving Suggestion—Serve with pita chips, tortilla chips, or crackers.
Wine Recommendation: Tassel Ridge Iowa Candleglow® White
Iowa Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve Iowa Candleglow White with lightly flavored foods or just sip it by itself. Serve chilled.
Category : KIOA Recipe of the Week Posted on November 21, 2016