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Crispy toasted baguette rounds spread with tangy cream cheese, crowned with caramelized andouille coins and a glistening spoonful of pepper jelly, the kind of bite that makes guests hover near the appetizer table all night.
Sweet and heat and smoke. That's the holy trinity of flavor right there, and this little appetizer delivers all three in a single bite. At Lagniappe, we put these out during Mardi Gras season and watch grown adults elbow each other out of the way to grab the last one off the platter.
The secret is getting a good sear on that andouille. You want those coins caramelized around the edges, the fat rendered out, the smoky perfume filling your kitchen. That's when the magic happens. The pepper jelly goes on at the end, a little puddle of sweetness that melts slightly from the warmth of the sausage and creates this sticky, spicy glaze.
My grandmother Evangeline made something similar for church suppers, though she used her own fig preserves instead of pepper jelly. I've tried it both ways over the years. The pepper jelly wins because it brings that gentle burn that plays so well against the smoke. But if you've got good preserves and want to honor your own grandmother, I won't tell you no.
Quantity
1 (about 18 inches long)
Quantity
3 tablespoons
Quantity
1/2 teaspoon
Quantity
8 ounces
Quantity
4 ounces
softened
Quantity
1/2 cup
red or green
Quantity
2
thinly sliced
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| French baguette | 1 (about 18 inches long) |
| olive oil | 3 tablespoons |
| Cajun seasoning | 1/2 teaspoon |
| andouille sausage | 8 ounces |
| cream cheesesoftened | 4 ounces |
| pepper jellyred or green | 1/2 cup |
| green onionsthinly sliced | 2 |
| flaky sea salt (optional) | for finishing |
Preheat your oven to 400F. Slice the baguette on a slight diagonal into rounds about half an inch thick. You want them sturdy enough to hold toppings without snapping, thin enough to crisp up beautifully. Arrange the slices on a baking sheet in a single layer. Brush the tops with olive oil, then sprinkle with Cajun seasoning. The oil helps the bread toast golden; the seasoning starts building flavor from the first layer.
Bake the crostini for 8 to 10 minutes, until the edges turn deep golden and the centers feel firm when you press them. They should make a satisfying crunch when you tap them. Pull them out and let them cool on the pan while you work on the sausage. They'll crisp up even more as they sit.
Slice the andouille into coins about a quarter inch thick. You want them thin enough to get crispy edges but thick enough to have some chew. Heat a cast iron skillet over medium-high heat. No oil needed here because the sausage has plenty of its own fat. Lay the coins in a single layer and let them sizzle undisturbed for two minutes. You'll hear them crackling and smell that smoky perfume filling your kitchen. Flip when the bottoms are caramelized and dark at the edges. Give them another minute on the second side.
Spread each crostini with a generous smear of softened cream cheese, about a teaspoon per round. The cream cheese does important work here: it creates a barrier so the bread stays crispy, adds richness that balances the heat, and gives the toppings something to cling to. Don't be stingy.
Top each cream cheese round with a warm andouille coin, pressing gently so it nestles in. Spoon about a teaspoon of pepper jelly on top of each sausage slice. The warmth from the andouille will soften the jelly just enough to make it glisten and start to melt at the edges. Scatter sliced green onions over everything and finish with a tiny pinch of flaky salt.
Arrange on a platter and get them out to your guests while the andouille is still warm and the jelly is glistening. These are best in the first fifteen minutes. After that, the crostini start to soften. Not that they'll last that long. I've never seen a platter of these survive more than five minutes at a party.
1 serving (about 90g)
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