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The Dish: Grilled Sausages with Chickpea-Tomato Crostini

Prep time: 15 minutes. Grilling time: 20 minutes. Serves: 4

8 links (about 2lb) Italian sausage, pricked with a fork
6 tbsp extra-virgin olive oil, plus more for drizzling
2 tomatoes – cored, seeded and chopped
3 cloves of garlic, 2 finely chopped, 1 whole
Salt and pepper
½ of a 15oz can of chickpeas, rinsed 
½ baguette, cut crosswise on the diagonal into 6 slices
1/2 cup goat cheese crumbles
2 tbsp chopped fresh parsley
½ English cucumber cut lengthwise into 8 spears

Preheat grill to medium-high. Arrange sausages on the grate and grill, turning until cooked through, 15 to 20 minutes. Meanwhile in a small skillet, heat 2 tbsp of olive oil. Add the tomatoes and half of the chopped garlic; season with salt and pepper. Cook until thickened, about 3 minutes, remove from heat. In a bowl, mash half of the chickpeas with the remaining chopped garlic add 2 tbsp olive oil; stir in whole chickpeas and season to taste.

Brush bread slices with the remaining 2 tbsp olive oil and grill, turning once, until golden, about 1 minute; rub with the whole garlic clove. Working with one 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!

Hint: To shorten cooking time, split the sausages lengthwise before grilling. Grill for about 10 minutes.

Tip: Use your fingers to scrape and remove the tomato seeds.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK


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