Brussels Sprouts and Bacon with Melted Gorgonzola
by Brennans Market Admin
Serving Size: Serves 4
2 slices bacon, cut into 1/2 inch slices
1 pound Brussels sprouts (cleaned, blanched, drained and quartered)
salt and pepper, to taste
1/4 cup Rock n' Rolla Gorgonzola, crumbled
Adapted From: Closetcooking.com
Many people can take Brussels sprouts or leave ’em. If they are with bacon and cheese, you won’t want to leave them anymore.
Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to overcook. Drain and cut into quarters.
Cook bacon in a pan and set aside reserving 1 tablespoon of bacon grease. Add the Brussels sprouts to the pan, season with salt and pepper, and saute for about a minute. Remove from heat and mix in the Gorgonzola.