Lamb Merguez Crostini
Leo’s Take: An Italian deliciy that may seem difficult but is actually quite quick and incredibly delicious. If you have never used Lamb Merguez sausage I highly recommend it however a classic Italian sausage would work too.
Ingredients :
1 - Italian Baguette
4 - Links Lamb Merguez Sausage
1 - Cup Gorgonzola Cheese
1- Handful chopped fresh Rosemerry
1 or 2- Tablespoons of chili flakes
2 - Tablespoons of Salt
1 - Tablespoon of pepper
Amount varies - Extra Virgin Olive oil.
Instructions (Prep time 10 minutes, Cooking time 15 minutes):
Start by removing the casing from the sausage and place it in a large bowl, working the sausage until it is all mixed together.
Then add in all of the gorgonzola and mix together until both are combined.
Add in the salt, pepper, rosemary, and chili flakes and mix for a good 1.5 minutes.
Wrap the bowl in saran wrap and place it in the fridge for about 45 minutes. Can be kept in the fridge longer or shorter, 45 minutes is my recommendation.
Preheat the oven to 400 degrees Fahrenheit and take the bowl out of the fridge while the oven preheats, and let the mix sit for 10 minutes.
Place the Baguette on a cutting board and cut down and then in half to get 10-14 equal 1-inch pieces placing them onto a large baking pan.
Take each piece of bread and with a spoon put one scoop on each piece of bread fully covering the bread but not making it overly thick. Once all pieces are covered very lightly drizzle olive oil across the pan and on top of the crostini.
Once the oven is at temperature place the pan in the bottom level of the oven. If you only have a one-level oven turn the oven to 375 Fahrenheit. Cook for 12-15 minutes depending on how crispy you like your baguette.
After the time is up take the pan out and plate it. Optional - serve with fresh rosemary on top.