Sunday, June 17, 2007

Sausage, sourdough and red pepper spiedini

These we used as appetizers with a bruchetta of french bread slices toasted with garlic, salt and pepper and spread with Trader Joe's Artichoke and Red Pepper Tapenade mixed with grated Parmesan cheese and broiled until bubbly. Doesn't the color of the red onion just set this off?

  • 6 tablespoons Sherry wine vinegar
  • 2 tablespoons plus 2 teaspoons Dijon mustard
  • 2 garlic cloves, pressed
  • 4 teaspoons minced fresh rosemary
  • 1 cup olive oil
This makes more than you need for the spiedini but is good on tossed greens, too.

Whisk first four ingredients in a small bowl, then whisk in the oil. Season dressing with salt and pepper. Skewer pre-cooked sausage and sourdough bread alternately with roasted red peppers and red onion slices; brush liberally with dressing. Grill turning often until sausage is nicely browned.

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