Sausage Potato Paprika Crostini

By • September 28, 2009 3 Comments

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Author Notes: Paprika is not a spice used much in Italian cooking, but since my son lives in Spain and his wife sends me recipes and Spanish cookbooks from time to time, I thought I’d look through those and see if I could adapt something that would be a kind of hybrid Spanish/Italian dish. After a few hits and misses, this is what I came up with.Federico_

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Serves 20

  • 1 baguette, thinly sliced (1/3")
  • 1/2 cup extra virgin olive oil
  • 1 russet potato, boiled and peeled
  • 2 tablespoons minced onion
  • 1 garlic clove, minced
  • 2 mild Italian sausages, casing removed
  • 1/2 teaspoon paprika, preferably Spanish smoked bittersweet
  • 1/4 teaspoon hot paprika, preferably Spanish smoked
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh finely chopped parsley
  1. Heat oven to 400 degrees. Brush baguette slices on both sides with olive oil and place on baking sheet. Toast in preheated oven turning once when topside is browned. Be careful not to burn. Remove from oven and set aside. Add 1 TS olive oil to a medium skillet and sauté sausage meat until no longer pink. Put boiled potato, onion, garlic clove and fried sausage in a food processor and grind to a thick past. Add paprika and oregano and mix with a few on and off turns. Spread paste on toasted bread slices, sprinkle with parsley and serve. Makes about 20 crostini.
  2. Cooks note: If you can't find Spanish paprika, use Hungarian paprika, but the taste will be sweeter. This spread also works well on pita wedges.

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