Grilled Spicy Sausage & Kale Crostini
Prep Time
Serves
Cooking Mode
2 spicy Italian sausages
¼ cup olive oil, divided
¼ baguette, cut into 1/2-in. (1-cm) thick slices
1 cup loosely packed baby kale
2 cloves garlic, chopped
¼ tsp chili flakes or diced fresh red chili
¼ pkg Sensations by Compliments Goat Brie Cheese, sliced
2 spicy Italian sausages
¼ cup olive oil, divided
¼ baguette, cut into 1/2-in. (1-cm) thick slices
1 cup loosely packed baby kale
2 cloves garlic, chopped
¼ tsp chili flakes or diced fresh red chili
¼ pkg Sensations by Compliments Goat Brie Cheese, sliced
Directions
1Cook sausages on grill preheated to medium heat 15 to 20 min., turning often, until cooked through and browned. Remove from grill, cool and thinly slice.
2Brush 1 tbsp (15 mL) olive oil onto both sides of baguette slices. Grill 1 to 2 min. per side, until lightly golden.
3Combine kale, garlic, chili flakes and remaining 3 tbsp (45 mL) olive oil in food processor; chop into a coarse pesto.
4Top baguette slices with sausage, kale pesto and cheese. Place back on hot barbecue until cheese is melted.
Tips
1
Substitute baby kale with other leafy greens, such as flat-leaf parsley or Swiss chard.
Disclaimer
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Personal Note
Personal Note
