Brisket Bruschetta Recipe
A great use for leftover brisket. Brisket Bruschetta with a crema sauce drizzled over the top.
Servings: 12 crostini
Cost: $15.00
Ingredients
- 1 baguette (cut up into 12 slices at a bias)
- ¼ cup olive oil, reserve 1 tablespoon for warming up brisket
- 1 ½ cups leftover shredded brisket (see notes if making larger portion)
- ¼ cup Kansas City BBQ Sauce (I use homemade, but feel free to use your favorite)
- 3 tablespoons crème fraîche (sour cream or thick Greek yogurt substitute well too)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat oven broiler to high. Be sure the grate is set to the middle of the oven. Place baguette slices on a cookie sheet and brush lightly with olive oil.
- Place in the oven on broil under high heat until lightly golden toasted (about three minutes depending on how far up your top rack is). Remove.
- Heat up a medium size skillet to medium heat. Add some olive oil and warm up shredded brisket, stirring occasionally for 5-8 minutes. Add BBQ sauce to the meat and stir for 2 additional minutes to incorporate. Remove from heat.
- Place crème fraîche into a piping bag (or do what we do and put it into a sandwich baggie and cut a small hole in the tip).
- Top each slice of baguette with about 1 heaping spoonful of meat/BBQ mixture, then top with a dollop of crème fraîche. Garnish with parsley.
Notes
Yield: If planning to make more than 12, plan one and 1/2 cup of shredded brisket for every 12 crostini.
Note: If you put the sauce on before the meat warms up it will caramelize too early because of the sugar, so add the BBQ sauce on after the meat is warmed through.
Nutrition
Calories: 144kcal | Carbohydrates: 13g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 228mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
