So I’ve been doing a series of events with Holt Renfrew in Calgary this month, highlighting some of the different gourmet preserves they have for the holiday season and using them in some simple, but delicious appetizer recipes. This past weekend, I used some of their specialty mustard with a crostini consisting of a little wilted greens salad, kielbasa sausage and roasted scallions.
What you'll need...
1 baguette (1/4' sliced)
1 bunch scallions (ends trimmed, halved)
1 bunch spinach (blanched, loosely chopped)
1 head raddichio (shredded)
1/2 cup sauerkraut (loosely chopped)
1 lemon (zest and juice)
1 TSP sugar
1/2 pound kielbasa sausage (tihnly sliced)
1 TBSP grainy dijon mustard
salt and pepper
1. Preheat your oven to 400 degrees to start things off. Spread out the baguette slices onto two baking sheets.
2. Drizzle lightly with olive oil, sprinkle with salt and pepper and let cook in the oven until the bread begins to turn golden and is nice and crispy, about 10-12 minutes. If oven room allows, pop the scallions into a small baking dish, drizzle with olive oil and let roast in the oven for the same amount of time. If not, just pop them in for 10 minutes after the crostini are done baking.
3. In a medium bowl, combine the spinach, radicchio, sauerkraut, lemon and sugar. Stir until well mixed. Season with salt and pepper and set aside for now.
4. Once the scallions have finished roasting, let them cool slightly, then give them a rough chop.
5. In a small bowl, combine the scallions with the dijon mustard.
6. To assemble, place a small spoonful of the wilted greens salad on top of a crostini, then one slice of kielbasa sausage, finished with a touch of the mustard-coated scallions.
Now, go serve the bite-sized goodness to your friends!
Yields 72 pieces
Total prep time…25 min
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
by Dan Clapson