Noah Baker
Course: Appetizer Cuisine: American Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Calories: 157 kcal
Let’s get started!
– 1 small loaf Baguette sliced into rounds (about 1/2 inch thick) – 1/2 pound Kielbasa sausage thinly sliced – 1/2 English cucumber thinly sliced – 2 tablespoons Olive oil – 1/2 teaspoon Salt – 1/4 teaspoon Black pepper
1. Preheat the oven to 375°F (190°C). Arrange the baguette rounds in a single layer on a baking sheet. 2. In a small bowl, mix together the olive oil, salt, black pepper, and garlic powder. Brush the olive oil mixture onto both sides of each baguette round.
3. Bake the baguette rounds in the preheated oven for 8-10 minutes, or until they are golden and crispy. Remove from the oven and set aside. 4. While the baguette rounds are baking, heat a skillet over medium heat. Add the thinly sliced kielbasa sausage to the skillet and cook for 4-5 minutes, or until lightly browned and heated through. Remove from the skillet and set aside.
5. n a separate small bowl, mix together the sour cream and Dijon mustard until well combined. 6. To assemble the crostini, spread a dollop of the sour cream mixture onto each baguette round. Top with a slice of cooked kielbasa sausage and a slice of cucumber.
7. Garnish the crostini with chopped fresh dill, if desired. 8. Serve the Kielbasa and Cucumber Crostini immediately as an appetizer or light meal.