Crostini Two Ways

12 ingredients
3 steps

Ingredients

  • 1 None baguette, cut into 30 slices, toasted
  • 2/3 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 3 None anchovy fillets
  • 2 tbsp capers, drained
  • 5.25 oz black olives, pitted
  • 2 cloves garlic, finely chopped
  • 4 tbsp olive oil
  • 4.5 oz chorizo, casings removed, sliced
  • 3 sprigs fresh thyme, leaves finely chopped, plus extra to garnish
  • 7 oz Brie cheese, sliced
  • 2 None figs, sliced

Directions

  1. 1
    Preheat oven to 400°F. Toast crostini in oven for 8-10 mins. Let cool. For the balsamic reduction, bring vinegar and sugar to a boil, stirring. Reduce heat and simmer for 5 mins, until slightly thickened. Let cool.
  2. 2
    In a food processor, blend anchovies, capers, olives, garlic and 3 tbsp olive oil into a paste. Season. Set aside. Heat remaining oil in a pan and saute chorizo. Add thyme. Set aside.
  3. 3
    Spread anchovy and olive tapenade over 1/2 of crostini. Top with chorizo and thyme. Arrange sliced Brie and figs on remaining crostini and drizzle with balsamic reduction. Serve immediately.

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