Two kinds of crostini

Name: Two kinds of crostini
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 150 ml dark balsamic vinegar; 100 g demerara sugar; 2 Figs; 3 Anchovy fillets; 2 TABLESPOONS Capers; 1 glass (370 ml) black olives, without stone; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Chorizo sausage; 3 Stem(s) Thyme; 1 (approx. 250 g) thin baguette bread; 200 g Brie cheese

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

150 ml dark balsamic vinegar
100 g demerara sugar
2 Figs
3 Anchovy fillets
2 TABLESPOONS Capers
1 glass (370 ml) black olives, without stone
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Chorizo sausage
3 Stem(s) Thyme
1 (approx. 250 g) thin baguette bread
200 g Brie cheese

Directions

1
Put vinegar and sugar in a small pot. Bring to the boil while stirring, simmer over a high heat for about 5 minutes until the liquid thickens slightly. Remove from the heat and let it cool down. Wash, clean, halve and slice the figs
2
Rinse anchovies, dab dry. Drain capers and olives. Peel garlic and dice finely. Mix anchovies, capers, olives and garlic with 3 tbsp. oil in a universal chopper to a paste, season with salt and pepper
3
Peel the skin from the chorizo and cut the sausage into slices. Wash the thyme, shake dry, remove the leaves from the stalks, put something aside for garnishing. Heat 1 tablespoon of oil in a frying pan and fry the chorizo. Add the thyme and fry briefly
4
Cut the bread into about 30 thin slices. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 8-10 minutes. Let cool down a little. Cut Brie into slices. Spread half of the slices with olive paste, cover with chorizo and sprinkle with thyme. Cover the remaining slices with brie and figs, drizzle with balsamic syrup and serve