Ingredients
30 Brussels sprouts, trimmed & halved
1 litre chicken stock
2 tbsp butter, melted
1 tbsp rice bran oil
SIDS SALT & PEPPER to taste
110 g prosciutto, cut into 2 cm strips
110 g bite-size fresh mozzarella balls
10 cherry tomatoes, sliced
Toothpicks, as needed
Directions
Put sprouts in a pot and cover with chicken stock. Boil for 2 minutes then remove from heat and strain off the stock. Cool the stock and use as a soup base.
Preheat the oven to 190°C. In a large bowl, toss the Brussels sprouts with the butter and oil then season with SIDS SALT & PEPPER.
Transfer the Brussels sprouts to a baking sheet and arrange them in an even layer, cut side down. Roast until the Brussels sprouts are tender and lightly golden, 17-20 minutes.
Remove the sprouts from the oven and cool until easy to handle.
To assemble the sliders, fold 2-3 strips of prosciutto on one half of a sprout. Top with a mozzarella ball, a cherry tomato slice and another sprout half then secure with a toothpick.
Repeat with the remaining ingredients. Serve immediately.
