Taking your appetizer game up a notch couldn’t be any easier than with this Spicy Sausage, Sun Dried Tomato and Goat Cheese Crostini. The presentation of this tasty treat is just as beautiful as it’s bold flavors.
I had told you that I did a cooking demonstration for about 30 women a few weeks ago and to keep them from getting hungry, I created some appetizers for them to munch on. We had some people who had dietary restrictions that I wanted to acknowledge and be aware of, which I accomplished with my beautiful Fennel and Beet Salad Endive Appetizer. With this appetizer, though, I wanted to show off what I could do with no restrictions.
I find myself drawn to Mediterranean flavors, especially Italian and I feel like this appetizer show cases that so nicely. I used a smoked spicy sausage, rather than a raw sausage because I wanted a smooth texture as far as the meat was concerned. If you have a favorite brand you like, go for it! If spicy isn’t to your taste, a nice salami would work well too! Heating up the sausage in the oven helps to enhance the seasonings in the sausage, as well as help create a melty texture with the goat cheese mixed in.
I find it super important to drain the sun-dried tomatoes, especially if you’re going to let this appetizer sit for a while, as you don’t want the crostini to get soggy. Garnishing the finished crostini with this oil helps to tie everything together, as well as add some moistness.
Goat cheese has a way of adding a velvety texture to this appetizer. I wanted there to be similar textures within the topping because having a crisp bread is crucial to a successful crostini. The goat cheese also acts like a binder to the sausage and the tomatoes. The flavor it lends is out of this world!
Almost as important as the topping of this appetizer is the bread! You need a great bread in order for a crostini to work. I opted to make my own French bread at home (I’m an over achiever) but you absolutely don’t have to. If you have a French bread that you like, go ahead with that. Make sure that when you slice the bread, you have even slices so that they toast evenly. I made small rounds for my crostini’s but if you want to make larger rounds because of the shape of your bread, don’t worry! It’ll all still be delicious!
So, there you have it, there aren’t a ton of tricks to make this beautiful crostini do its thing. If you are in a pinch for time, consider making this topping one day ahead. I would avoid adding basil until you are ready to put them together just to maintain the beautiful green color.
Consider serving this along with my Fennel and Beet Salad Endive Appetizer just for complexity of flavors, as well as there being a great of variety sure to please your guests!
- 2 links smoked spicy sausage small diced
- ¼ jar sundried tomatoes
- 2 ounce goat cheese
- 1 teaspoon red wine vinegar
- 1 tablespoon basil thinly sliced
- To Taste salt and pepper
- 1 loaf French bread 1/4;’ slices
Preheat oven to 350 degrees. Line a few sheet trays with parchment paper. Take your diced smoked sausage and warm on one sheet tray for about 7 minutes. Let cool to room temp after baking.
Line another sheet tray with bread rounds. Drizzle with olive oil and season with salt and pepper. Toast for 7 minutes at 350 degrees.
Meanwhile, drain sun dried tomatoes and cut into small dices. Add sausage to tomatoes, as well as goat cheese. Mix together well.
Add vinegar and basil, season with salt and pepper. Mix sausage mix again.
Top bread rounds with a small spoon full of mixture. Drizzle with tomato oil and top with little basil leaves.