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Prep time
1 hour 15 minutes
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Cook time
20 minutes
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Serves
10
Author Notes
This appetizer is a simple and delicious way to impress your friends and family at your next party. The flavors of the Johnsonville brat combined with the crunch of the crostini make for a unique dish that is easy enough to bring to a tailgate and lavish enough to be served at a wedding. —Johnsonville
Ingredients
- Brat Caviar
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1/2 cup
Yellow Mustard Seeds
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1 cup
White Wine Vinegar
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1/2 teaspoon
Salt
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2 tablespoons
Honey
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1 teaspoon
Tumeric
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1/2 teaspoon
Ground White Pepper
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1/4 teaspoon
Red Pepper Flakes
- Brat Crostini
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1/2 cup
Olive Oil
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1 tablespoon
Garlic, Minced
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1
Package of Johnsonville Brats
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1
Load of French Bread, cut into 1/2 inch slices
Directions
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Start with the caviar topping. Rinse mustard seed in a fine mesh sieve. Add the drained seeds, ¾ cup vinegar and salt and set aside. Allow to soak at room temperature for one hour.
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Add honey, turmeric, white pepper and red pepper flakes to the seed mixture. Stir and pour into a small saucepan. Bring mixture to a simmer over medium high heat. Stir bottom and sides on pan to prevent scorching. Cook for about 20 minutes.
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Remove the saucepan from heat and allow to cool. When mixture has reached room temperature stir in the remaining vinegar.
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Then begin the brat crostini. Combine olive oil and garlic; let stand 15 minutes.
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Preheat grill to medium-low. Grill brats according to package directions. Cut into ½-inch slices.
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Brush olive oil mixture over both sides of bread. Grill for 30 to 60 seconds on each side or until lightly toasted.
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Place bread on a plate. Top with brat slices, then top the brats with the caviar topping. Serve to your guests and enjoy.
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