We both really liked this meal, and it was actually really quick and easy. Once again, the barbequed meat stopped me from enjoying all of it, but I loved the crostini. It was a nice, fresh summer meal. I also really enjoyed that there was a second “side dish” in the cucumber spears. I find that a lot of these recipes of Rachael’s are missing a second side dish sometimes. Enjoy!
Grilled Sausages with Tomato-Chickpea Crostini
Serves: 4 Prep: 15 min Grill: 20 min
8 links (about 2 pounds) italian sausage, pricked with a fork
6 tablespoons extra-virgin olive oil, plus more for drizzling
2 tomatoes – cored, seeded and chopped
2 cloves garlic, 1 clove finely chopped
salt and pepper
Half of a 15 ounce can chickpeas, rinsed
1/2 baguette, cut crosswise on the diagonal into 16 slices
1/2 cup goat cheese crumbles
1 tablespoon chopped fresh parsley
1/2 english cucumber, cut lengthwise into 8 spears
1. Preheat a grill to medium-high. Arrange the sausages on the grate and grill, turning, until cooked through, 15 to 20 minutes.
2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil. Add the tomatoes and half of the chopped garlic, season with salt and pepper. Cook until thickened, about 3 minutes; remove from the heat.
3. In a bowl, mash half of the chickpeas with the remaining chopped garlic and 2 tablespoons olive oil, stir in the whole chickpeas and season with salt and pepper.
4. Brush the bread slices with the remaining 2 tablespoons olive oil and grill, turning once, until golden, about 1 minute; rub with the whole garlic clove. Working with 1 toast at a time, spread on the goat cheese, then top with the chickpea and totato mixtures, drizzle with olive oil and sprinkle with the parsley. Serve with the sausages and cucumber spears.