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
1 hour 15 minutes
Yellow Mustard Seeds
White Wine Vinegar
Ground White Pepper
Red Pepper Flakes
Package of Johnsonville Brats
Load of French Bread, cut into 1/2 inch slices
In This Recipe
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.
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.
Remove the saucepan from heat and allow to cool. When mixture has reached room temperature stir in the remaining vinegar.
Then begin the brat crostini. Combine olive oil and garlic; let stand 15 minutes.
Preheat grill to medium-low. Grill brats according to package directions. Cut into ½-inch slices.
Brush olive oil mixture over both sides of bread. Grill for 30 to 60 seconds on each side or until lightly toasted.
Place bread on a plate. Top with brat slices, then top the brats with the caviar topping. Serve to your guests and enjoy.