Pimiento & Sausage Crostini

There is no greater feeling than gathering around the table with the people you love enjoying good food and conversation. The first time I travelled to Spain and had my first tapas feast experience I knew this was going to be a moment I wanted to replicate at home. Among so many choices, pimientos del padron and spanish chorizo were two of those ingredients that I had never had at home, but immediately became my favorite tapas to order.

Pimientos de Padrón are amazingly tasty, tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper – the reason The New York Times coined them “Spanish Roulette!”

This crostino is the definition of my favorite spanish vacation. Smoky, spicy and rich in flavours, you will feel on vacation in Galicia.

Wine Tip: Rioja or Ribera del Duero

Pimiento & Sausage Crostini

Ingredients

  • 1 tablespoon canola or vegetable oil
  • 200 grams pimientos del padron
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 spicy sausages
  • 1 red bell pepper
  • 1 baguette or other crusty bread

Preparation

Heat canola oil over high heat in a cast iron skillet large enough to fit the peppers in a single layer. Heat until lightly smoking, then add the peppers. Cook without moving until blistered on first side, about 30 seconds. Flip and shake the peppers and continue to cook, turning occasionally, until well blistered all over and tender-crisp, about 1 1/2 minutes total. Season with salt. Set aside.

Slice the spicy sausage. Add slices to a hot grilled pan. Grill until golden on both sides. Remove from the heat and set aside.

Cut each pepper lengthwise into stripes; discard stems and seeds. In medium bowl, toss peppers with oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Place peppers, skin side up, on hot grill rack. Grill and cook peppers 4 to 5 minutes or until beginning to soften. Turn peppers over; cover and cook 3 to 4 minutes longer or until slightly charred. Once done, remove from heat and set aside.

Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.

Assembly

Add sausage slices to the bread. Top with grilled peppers. Finish with one pimiento del padron on top. Drizzle with olive oil. Serve warm or room temperature.

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