Smoked Brisket and Chipotle-Lime Crema Crostini

This crostini captures the bold, smoky flavors of Texas barbecue in a single, elegant bite. Tender, slow-smoked brisket is piled high on a crisp baguette slice, perfectly balanced by a cool, tangy chipotle-lime crema. The combination of rich meat, bright citrus, and a hint of spice makes for an unforgettable appetizer celebrating Texas Independence Day.

Meat & Poultry

Ingredients

baguette, sliced 1/2-inch thick
tbsp olive oil
oz cooked, shredded smoked brisket
1/4 cup sour cream or Mexican crema
tbsp fresh lime juice
1/2
tsp chipotle powder
1/4
tsp salt
tbsp pickled red onions, thinly sliced
tbsp fresh cilantro, chopped

Method

Preheat oven to 375°F (190°C). Brush the baguette slices with olive oil and toast for 8 minutes
minutes until they are golden and crisp.
While the bread toasts, prepare the crema by whisking together the sour cream, lime juice, chipotle powder, and salt in a small bowl until smooth.
Lightly warm the shredded smoked brisket in a small pan or microwave until it is just heated through.
To assemble, spread a small dollop of the chipotle
lime crema onto each toasted crostini base.
Top with a generous pinch of the warm smoked brisket, a few slices of pickled red onion, and a final sprinkle of fresh cilantro.

Chef's Tip & Pairing

For an authentic Texas pairing, serve this crostini with a bold, smoky Zinfandel or a robust, dark Texas craft beer like a porter or stout. If you don't have brisket, high-quality pulled pork is an excellent substitute.

From the Tini Crostini Collection