This passed appetizer or first course is a great way to kick-start any local, fall menu. Recipe by Stacey Brugeman. Makes 24.
Ingredients
1 pound of Steve’s Meat Market fresh elk chorizo
1 baguette
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and finely minced
1 1/2 cups crème fraîche or sour cream
Smoked paprika to taste
Directions
In a large skillet, brown chorizo over medium-high heat, occasionally breaking it apart into small pieces and scraping up the brown bits on the bottom of the pan. Saute until brown and cooked through.
Meanwhile, cut baguette on a slight angle into 24 slices and lay on 2 ungreased baking sheets. Combine olive oil and finely minced garlic and brush onto bread. One at a time, place baking sheets under broiler until bread is golden brown, about 5 minutes each.
Remove bread from oven and press the back of a teaspoon into each crostini to create a gentle well. Fill each well with some browned chorizo and press the meat into the bread with the back of the spoon. Top each crostini with a dollop of crème fraîche and a pinch of smoked paprika and serve.
