Glorious Twelfth Black Pudding and Mushroom Crostini

This sophisticated crostini captures the rich, earthy flavors of the Glorious Twelfth, traditionally marking the start of the grouse season. A savory blend of spiced black pudding and wild mushrooms sits atop a crisp baguette slice, perfectly balanced by a sweet and tart redcurrant jelly. It is an elegant appetizer that evokes the best of British country cuisine.

Meat & Poultry

Ingredients

1/2 baguette, sliced into 1/2-inch thick rounds
oz black pudding, casing removed and crumbled
oz mixed wild mushrooms (e.g., cremini, shiitake), finely chopped
tbsp unsalted butter
small shallot, finely minced
tsp fresh thyme leaves
tbsp redcurrant jelly
Salt and freshly ground black pepper to taste

Method

Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5 minutes
minutes until golden and crisp.
In a skillet over medium heat, melt the butter and sauté the minced shallot until softened, about 2 minutes. Add the chopped mushrooms and thyme, cooking until the mushrooms have released their liquid and are lightly browned.
Add the crumbled black pudding to the skillet and cook for 3 minutes
minutes, breaking it up with a spoon, until it is heated through and slightly crispy. Season the mixture with salt and pepper.
To assemble, spoon a generous amount of the black pudding and mushroom mixture onto each toasted crostini. Top each with a small dollop of redcurrant jelly.

Chef's Tip & Pairing

For a perfect pairing, serve this rich, savory bite with a robust, earthy Pinot Noir, as its bright acidity and subtle forest floor notes will complement the game-like flavors of the black pudding. Alternatively, a dry Oloroso Sherry offers a nutty, complex counterpoint.

From the Tini Crostini Collection