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Grilled Sausages with Tomato-Chickpea Crostini

August 2010
Grilled Sausages with Tomato-Chickpea Crostini

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Makes: 4 servings

Prep: 15 mins

Grill: 20 mins

Ingredients
  • 8 links (about 2 pounds) Italian sausage, pricked with a fork
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tomatoes--cored, seeded and chopped
  • 2 cloves garlic, 1 clove finely chopped
  • Salt and pepper
  • Half of a 15-ounce can chickpeas, rinsed
  • 1/2 baguette, cut crosswise on the diagonal into 16 slices
  • 1/2 cup goat cheese crumbles
  • 1 tablespoon chopped fresh parsley
  • 1/2 english cucumber, cut lengthwise into 8 spears
Directions
  1. Preheat a grill to medium-high. Arrange the sausages on the grate and grill, turning, until cooked through, 15 to 20 minutes.
  2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil. Add the tomatoes and half of the chopped garlic; season with salt and pepper. Cook until thickened, about 3 minutes; remove from the heat.
  3. In a bowl, mash half of the chickpeas with the remaining chopped garlic and 2 tablespoons olive oil; stir in the whole chickpeas and season with salt and pepper.
  4. Brush the bread slices with the remaining 2 tablespoons olive oil and grill, turning once, until golden, about 1 minute; rub with the whole garlic clove. Working with 1 toast at a time, spread on the goat cheese, then top with the chickpea and tomato mixtures, drizzle with olive oil and sprinkle with the parsley. Serve with the sausages and cucumber spears.
Tip
  • Split the sausages lengthwise before grilling for 10 minutes to create more surface area for grill marks.
Tip
  • Use your fingers to scrape and remove the tomato seeds.
Tip
  • Chop leftovers and toss with a vinaigrette for a bread salad.