Denver Green Chili|
Denver Green Chili |
Recipe of the Week - 4/28/12 |
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Sauerkraut Chile Crostini
This appetizer is a meal in itself. The whole clove garlic
bread is an artisan bread full of flavor. With the cheese
and sauerkraut mixture on top, it is tangy, spicy, and
has a hint of sweetness. If your store does not have
the whole clove bread, any really good sourdough
or artisan bread or baguette will do.
I made these with mild chiles, hot, and with dynamites.
It works well with all of them. Some people at the
party I took these to took 2 of these along with a
piece of ham and made a sandwich. This was a lot
like a spicy rueben, really good. They also are good
the next day.
Ingredients:
Preparation:
1. Put the sugar, oil, and vinegar
in a small saucepan
and bring to a boil. Set aside to cool.
2. Mix the sauerkraut, vegetables, and chiles. Pour the
cooled sugar/oil/vinegar mixture over and blend well.
Cover and refrigerate overnight.
3. Cut each bread slice in half and lightly toast. Place each
half slice on a microwave safe serving platter. Top each
half slice with about 2 tbsp of shredded cheese. Then
top with a heaping spoonful of the sauerkraut mixture.
4. Microwave for about 2 minutes or until cheese melts,
then top each serving with diced tomatoes and serve.
Preparation time: 30 minutes
Serves: about 30
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Sauerkraut Chile Crostini
Have a hot
week!
Anita
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