Sprouts, bacon and Messeklever cheese by Ron Blaauw

Ingredients for 4 persons:

Bread croutons:

  • 4 slices bread (plakken mooi brood (whole wheat of sourdough)
  • 1 dl olive oil
  • 1 garlic clove
  • Sea salt


  • 200 gr fresh sprouts (cleaned up)
  • 100 gr thin sliced bacon
  • (cocktail picks)

Cream cheese:

  • 150 gr Messeklever (Soft, Noord-Hollandse mold cheese)
  • 50 g creme fraiche
  • Coarse black pepper
  • Preheat the WWOO Braaimaster, on an indirect method for 180c.
  • Prepare everything. Cut and clean the vegetables.
  • Boil the sprouts in boiling water for about 6 minutes. After that, wash with cold water immediately to keep the green color.
  • Roll up the sprouts in the bacon slices and fasten this with cocktail picks.
  • Stir the Messeklever with the pepper and creme fraiche. Taste it.
  • Ron’s advice: Besides Messeklever, you can also use Pierre Robert as an alternative.
  • If you want, put the cream cheese in a disposable piping bag.

For serving:

  • Roast the sprouts on the BBQ for about 3 minutes, till they are golden brown and warm.
  • Toast the bread on direct fire till it’s golden brown.
  • Rasp ½ garlic clove over the toasted bread, drip some olive oil and sprinkle some sea salt over it.
  • Add a good portion of the cream cheese on the bread.
  • Apply the BBQ sprouts, make sure you remove the picks.

Delicious as an appetizer or just with some drinks.

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