Apple-Chicken Sausage Crostini with Apple-Kale Slaw

Apple-Chicken Sausage Crostini with Apple-Kale Slaw

Crisp apples, chicken, sausage, kale, and tangy vinaigrette slaw combine to make savory teatime crostini bites.  

Apple-Chicken Sausage Crostini with Apple-Kale Slaw
Yield: 16 canapés • Preparation: 30 minutes • Bake: 5 to 7 minutes • Cool: 15 minutes
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  1. 1 (24-inch) very thin French baguette
  2. 2 (4-inch) links apple-chicken sausage
  3. 1 cup very finely chopped red kale, stems removed
  4. ½ cup very finely chopped red apple, such as Gala
  5. 1 recipe Apple Cider Vinaigrette (recipe follows)
  6. 1 teaspoon olive oil
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. Using a serrated bread knife, cut 16 (¼-inch) slices from baguette. Place on prepared baking sheet.
  4. Bake until lightly toasted, 5 to 7 minutes. Let crostini cool completely on baking sheet.
  5. Cook sausage in water according to package directions. Let cool enough to handle. Cut into ¼ inch slices. Set aside.
  6. In a medium bowl, combine kale and apple, tossing to blend. Add just enough Apple Cider Vinaigrette to moisten slaw, tossing to combine. Reserve remaining vinaigrette.
  7. In a medium nonstick sauté pan, heat olive oil over medium-high heat until oil shimmers. Sear sausage slices on each side quickly, just until lightly browned. Remove from heat.
  8. Brush one side of each crostini lightly with reserved vinaigrette, and top with a sausage slice and with slaw.
TeaTime Magazine
Apple Cider Vinaigrette
Yield: ⅓ cup • Preparation: 10 minutes
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  1. 3 tablespoons olive oil
  2. 3 tablespoons apple cider vinegar
  3. 2 teaspoons sugar
  4. 1 teaspoon finely minced shallot
  5. ¼ teaspoon salt
  6. ⅛ teaspoon ground black pepper
  1. In a jar with a tight-fitting screw top lid, combine olive oil, vinegar, sugar, shallot, salt, and pepper, and shake vigorously until emulsified. Let stand for 30 minutes at room temperature to allow flavors to meld.
  2. Refrigerate until needed. Let come to room temperature before using.
TeaTime Magazine

 From TeaTime, September/October 2015

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