Andouille, apricot chutney, & whole grain mustard naan toasts
Growing up, we were good at time table tests.
That, and spelling. We were the nerdy kid in class that became giddy when the teacher would announce it was time for another spelling test. Don’t judge.
The funny thing is, even though we were good at time table tests, we were horrible at overall mathematics. Quadratic formula? Forget about it. Derivatives? Can’t even. And don’t get us started with fractions!!! Those bastards are the worst. Who came up with fractions? They make zero sense and as far as we're concerned, they can exit stage left.
So, thank goodness we married an engineer. Could you imagine yours truly walking into Home Depot and asking how to put together a backyard deck using times tables? Um, no. They might think we just escaped from the looney bin.
While we will leave the complexity of yard deck building to Mr. B, we do know how to create and stack a savory, tasty appetizer in minutes. These andouille naan toasts might possibly be our new favorite game day app! The apricot chutney and whole grain mustard are the reliable combo of heat and sweet. Top it off with a slice of cajun andouille sausage and you will have a touch down every time!
Now, 8 X 8, is?
Print Recipe
Andouille, Apricot Chutney, & Whole Grain Mustard Naan Toasts
Yield: Makes 10 toastsPrep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
1/2 pound andouille sausage link, sliced into rounds
3 tablespoons whole grain mustard
1/4 cup apricot chutney
2 pieces naan bread, cut into 3-inch rounds
1 tablespoon olive oil
salt and pepper
parsley, garnish
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place naan circles on baking sheet. Drizzle tops with olive oil, salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown. Remove and set aside.
Preheat a skillet to medium heat. Place andouille rounds in skillet and saute on both sides until golden brown. Remove from heat and set aside.
to serve: spread the apricot chutney on top of the naan. Place one andouille slice on top of the chutney and dollop some of the whole grain mustard on top. Garnish with fresh parsley.
All images and text ©Fisiz for Fisiz
