These offer a lot of flavor and texture for an appetizer or snack that takes only minutes to prepare. They need to be put together shortly before serving so the toast doesn't get soft...that is, I assume so. I've never been able to keep them around long enough to find out!
Yield: About 20 pieces
Ingredients:
- 1/4 cup mayonnaise
- 1 teaspoon Creole or Cajun mustard (or stoneground mustard)
- 1/2 teaspoon Cajun or Creole seasoning (such as Tony Chachere's)
- 1/2 pound Andouille sausage, cut in about 20 slices
- 1 package of small dried toast squares (such as petits toasts)
Preparation:
Mix mayonnaise, mustard, and seasoning to blend together.
Heat a skillet over medium-high heat. Place sausage slices in hot skillet, and cook for about 1 minute per side, just until golden, crusty, and hot.
When sausages are done, place a dollop of the mayonnaise mixture on top of each toast. Put a sausage slice on the mayonnaise (and another tiny dollop of the mayonnaise on top of the sausage slice, if desired) and serve.
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