Crostini with sausage and sweet peppers

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 256, total fat 12 G., saturated fats 4 G., proteins 5 G., carbohydrates 11 G., fiber 2 G., cholesterol 21 mg, sodium 567 mg, sugar 3 G.

Toasted baguette slices are served with a slice of sweet Italian sausage and a mixture of roasted peppers. But what truly makes this appetizer unique is the Prosecco sauce, with its light, fruity, and spicy notes. Brush the sauce on the bread when assembling the crostini or drizzle it over the finished appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. Prosecco
3 cloves garlic, crushed, + 2 cloves, chopped
1 bay leaf
2 large raw sweet Italian sausages
Olive oil
Baguette, cut diagonally into 0.5 cm thick slices.
2 red bell peppers
2 yellow bell peppers
1 onion, sliced into thin half rings
2 tbsp chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), sweet pepper, basil, oregano, thyme, clearing

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Pour the Prosecco into a deep saucepan and bring to a boil over medium heat. Add the crushed garlic, bay leaf, and sausages. Cook until the sausages are tender, about 15 minutes.

Remove the sausages from the saucepan (reserve the liquid) and let them rest for a few minutes. Bring the liquid back to a boil and simmer until it has evaporated and thickened slightly, turning into a sauce. Slice the sausages diagonally into thin slices.
In a small bowl, combine chopped garlic with a few tablespoons of olive oil and season with salt and pepper to taste. Brush each baguette slice with the garlic oil and bake until golden and crisp.
Roast the peppers in the oven or grill them over a gas stovetop until they're almost completely blackened. Transfer to a bowl, cover, and let cool. Peel and cut into strips.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the pepper, basil, oregano, and thyme and cook for 5 minutes.
Place a slice of sausage on each slice of bread, spread with Prosecco sauce and top with peppers and onions.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Appetizers / Beer snacks / Sandwiches / Meat appetizers / / Food Network - recipes