Chimichurri Sausage Flatbread
Chimichurri Sausage Flatbread
Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.
Servings
4
Preparation
30 Mins
Cook Time
10 Mins
Level
Ingredients
4 Schneiders Three Cheese Jalapeno Smoked Sausages
1/3 cup finely chopped packed fresh parsley leaves
1/3 cup finely chopped fresh cilantro
1 tbsp finely chopped fresh oregano leaves
1 tbsp seeded and minced jalapeno pepper
3 tbsp garlic oil (or extra-virgin olive oil)
1 tbsp water
2 tsp wine vinegar
¼ tsp each salt and pepper
2 flatbreads (250 g each)
¼ tsp smoked paprika
2/3 cup cherry tomatoes, halved
2/3 cup crumbled queso fresco (fresh cheese)
1 cup baby arugula
Directions
Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side. Arrange, brushed side up, on large baking sheet.
Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.
Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.
Cut into wedges and drizzle with remaining parsley mixture before serving.
Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.
