- 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.
Tips
Substitute baby kale with other leafy greens, such as flat-leaf parsley or Swiss chard.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
