Andouille Sausage Bruschetta - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Andouille Sausage Bruschetta

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Andouille Sausage Bruschetta

The Lost Italian's Andouille Sausage Crostini
with Roasted Red Pepper Pesto & Mustard Aioli

Makes: About a dozen individual crostini

2 cups roasted red peppers
1 tablespoon lemon juice
½ cup toasted pine nuts (or walnuts)
1 teaspoon Tabasco or hot sauce
1 cup parmesan cheese, grated
1 teaspoon smoked paprika
1 tablespoon garlic, minced
1 teaspoon kosher salt
½ cup olive oil

In a food processor, blend all ingredients together except the olive oil, until well mixed. While the processor is running, add the olive oil in a slow, steady stream until fully incorporated. Taste and add salt as desired.

4 egg yolks (pasteurized)
1 tablespoon white vinegar
1 ½ tablespoon lemon juice
2 tablespoons Dijon mustard
½ cup canola or vegetable oil
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce

In a food processor, pulse all ingredients except the oil until blended, about 10 to 15 seconds. Keep the processor running, and add the olive oil in a slow, steady stream, until a smooth, thick consistency is achieved (similar to mayonnaise). Taste and add salt as desired.

French baguette or other rustic, crusty bread
Olive oil
3 slices provolone cheese, cut into quarters
Andouille sausage, cut in slices on a bias
½ cup scallions (green onions), sliced into thin rounds

Cut the bread into ½-inch rounds. Brush both sides of each slice evenly with olive oil. Place on a hot surface (grill, heated sauté pan, griddle, etc.) and toast to golden brown, about 2-3 minutes per side. After toasting the first side, flip each piece and then lay a slice of provolone cheese on top, so that the heat from the toasted side will help the cheese to melt.

Once the under-side is golden brown, transfer crostini to a serving plate.

Cut the Andouille sausage along the bias (diagonal) into about 20-24 pieces. Cook over medium heat on a grill, sauté pan or flat griddle, about 3 to 5 minutes each side, being careful not to let it burn.

To assemble, spread a generous healping of roasted red pepper pesto over each crostini, followed by the Andouille sausage and mustard aioli. Garnish with a sprinkling of sliced green onions.

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