Friday, November 16, 2012

Teet's Pork Sausage Crostini with Muffaletta Tapenade

Teet's Smoked  Pure Pork Sausage Crostini with Muffaletta Tapenade
by Traci Bump

As someone who has lived in Louisiana (Venice and Buras), I am familiar with Central Grocery located in New Orleans on Decatur Street. They are famous for their muffalettas. VERY famous. That's why, when I decided to make this dish, I went to the source of THE tapenade. At first, I only envisioned crostini with Teet's Smoked Pure Pork Sausage. When I put this together, I wondered if the tapenade would take away from the sausage. I was so wrong. Teet's Pure Pork Sausage is definitely the star of the show. It adds a smoky greatness that is emphasized by the subtle saltiness of the tapenade. This is definitely a keeper in my recipe box, but only with Teet's smoked meats.  It would be terrific with any of their products.

3/4 cup green olives w/ pimento
1/4 cup Kalamata olives, pitted
1/4 cup giardiniera mix
2 large pepperoncini, stems off
3-4 pickled onions
2 teaspoons capers
1 medium clove garlic, chopped
1 teaspoon dried oregano
couple of grinds of black pepper (optional)
2 teaspoons lemon juice
2 Tablespoons olive oil

Make sure all of the ingredients are well drained. Pulse in a food processor until coarsely chopped. Taste and add more pepper and lemon juice, if desired. Don't eat it all, it will be better tomorrow! Chill in the refrigerator for at least 12 hours before serving so that to allow the flavors to meld. 

For the crostini:
Use any type of bread you prefer for crostini. Slice the bread on a diagonal, toast lightly and set aside. Slice enough Teet's sausage to fit your crostini. Pan-fry the sausage until lightly browned on each side and set aside. Place the sausage slices on the toasted bread, top with the tapenade. Serve. 
If you're making this for a party, you may want to double the recipe, these are going to go fast!

(Many sources were reviewed to make the tapenade as similar as possible to that of Central Grocery in New Orleans.)

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