Smoked Brisket Burnt End Crostini with Bourbon Glaze

These savory crostini capture the essence of a backyard barbecue in a single, elegant bite. Tender, smoky brisket "burnt ends" are tossed in a rich bourbon-maple glaze and piled high on a crisp crostini with a layer of sharp, melted cheddar. The sweet, smoky, and tangy flavors are perfectly balanced for a sophisticated appetizer.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz smoked brisket, trimmed and cut into 1/2 inch cubes (the "burnt ends")
1/4 cup bourbon BBQ sauce
tablespoon maple syrup
oz sharp white cheddar cheese, shredded
1/4 cup pickled red onions, drained
tablespoon fresh chives, finely chopped
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes until golden and crisp.
While the crostini toast, combine the bourbon BBQ sauce and maple syrup in a small saucepan and heat over low heat until warm and slightly reduced, about 3 minutes.
In a bowl, toss the cubed brisket with half of the warm bourbon glaze until evenly coated.
Remove the crostini from the oven. Top each slice with a small amount of shredded cheddar, then pile a few glazed brisket cubes on top. Return to the oven for 3 minutes
minutes, or until the cheese is melted and bubbly.
Garnish immediately with pickled red onions and a sprinkle of fresh chives. Serve warm.

Chef's Tip & Pairing

For a perfect pairing, serve this rich, smoky appetizer with a robust, fruit-forward Zinfandel, which has enough spice and body to stand up to the bourbon glaze and brisket. Alternatively, a smoky, peated Scotch whisky would complement the "burnt end" flavor profile beautifully.

From the Tini Crostini Collection