- Prep Time
- 10 mins
- Total Time
- 40 mins
- spicy Italian sausages
- ¼ cup
- olive oil, divided
- 60 mL
- baguette, cut into 1/2-in. (1-cm) thick slices
- 1 cup
- loosely packed baby kale
- 250 mL
- cloves garlic, chopped
- ¼ tsp
- chili flakes or diced fresh red chili
- 1 mL
- ¼ pkg
- Sensations by Compliments Goat Brie Cheese, sliced
- 50 g
Cook sausages on grill preheated to medium heat 15 to 20 min., turning often, until cooked through and browned. Remove from grill, cool and thinly slice.
Brush 1 tbsp (15 mL) olive oil onto both sides of baguette slices. Grill 1 to 2 min. per side, until lightly golden.
Combine kale, garlic, chili flakes and remaining 3 tbsp (45 mL) olive oil in food processor; chop into a coarse pesto.
Top baguette slices with sausage, kale pesto and cheese. Place back on hot barbecue until cheese is melted.
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