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Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

2
spicy Italian sausages
¼ cup
olive oil, divided
60 mL
¼
baguette, cut into 1/2-in. (1-cm) thick slices
1 cup
loosely packed baby kale
250 mL
2
cloves garlic, chopped
¼ tsp
chili flakes or diced fresh red chili
1 mL
¼ pkg
Sensations by Compliments Goat Brie Cheese, sliced
50 g

Method

Step 1
Cook sausages on grill preheated to medium heat 15 to 20 min., turning often, until cooked through and browned. Remove from grill, cool and thinly slice.
Step 2
Brush 1 tbsp (15 mL) olive oil onto both sides of baguette slices. Grill 1 to 2 min. per side, until lightly golden.
Step 3
Combine kale, garlic, chili flakes and remaining 3 tbsp (45 mL) olive oil in food processor; chop into a coarse pesto.
Step 4
Top baguette slices with sausage, kale pesto and cheese. Place back on hot barbecue until cheese is melted.

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Characteristics

Appetizer Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving(¼ of the recipe):
Calories:
330
Fat:
27 g
Saturated Fat:
7 g
Carbs:
11 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
30 mg
Protein:
11 g
Sodium:
620 mg