John "Papa" Gros' contribution to That Sounds Good! : Cajun Bruschetta
Here's a Louisiana take on an Italian classic. It's New Orleans funk artist John "Papa" Gros' contribution to That Sounds Good!, WWOZ's cookbook of recipes from our Louisiana musical family. Fresh herbs, tomatoes, smoked chile powder and of course andouille combine to make a dynamite appetizer.
½ loaf day-old French bread
½ cup (1 stick) butter
3 tablespoons olive oil, plus extra for drizzling
6 garlic cloves, finely chopped
½ teaspoon basil
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon smoked paprika
Kosher salt and black pepper to taste
8 ounces andouille, finely chopped
3 or 4 roma tomatoes, cut into 1/8-inch slices
8 ounces goat cheese, chilled
Preheat the oven to 350 degrees.
Cut the bread into 1/4-inch slices. Melt 3 tablespoons of the butter with the olive oil in a skillet. Add the garlic, basil, oregano, thyme, paprika, salt and pepper. Sauté for about 2 minutes or until you cans smell the garlic. Lower the heat to medium. Cook for 3 minutes, stirring frequently.
Dip one side of each piece of bread into the herb mixture, lightly coating it. Arrange on a baking sheet. Bake for 10-15 minutes until the toasts are golden brown. Remove from the sheet and let cool.
Brown the sausage lightly in the remaining herb mixture just enough to bring out the oil in the sausage. Drain on paper towels.
Return the toasts to the baking sheet top each with a slice of tomato, then lightly salt and pepper. Drizzle with olive oil. Add a few andouille pieces. Top with a small clump of goat cheese. Bake for 10 minutes.
– John “Papa” Gros
You can find this recipe and more like it from Louisiana musicians and other friends of WWOZ in our cookbook: That Sounds Good!