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1
Preheat the oven to 375 degrees F.
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2
Pour the prosecco into a deep skillet and bring to a simmer over medium heat.
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3
Add the smashed garlic, bay leaf and sausages.
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4
Simmer until the sausages are cooked through, about 15 minutes.
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5
Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes.
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6
Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce.
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7
Slice the sausages on the bias into thin slices.
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8
In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper.
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9
Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy.
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10
Roast the peppers in the oven or over an open flame until almost blackened.
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11
Transfer the peppers to a bowl, cover and let steam and cool.
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12
Remove the skin and slice into thin slices.
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13
In a large saute pan, heat 2 tablespoons olive oil over medium heat.
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14
Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes.
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15
To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions.
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16
This recipe was created by a contestant during a cooking competition.
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17
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
