Crostini Two Ways - cooking recipe

Ingredients

1 None baguette, cut into 30 slices, toasted
2/3 cup balsamic vinegar
1/2 cup brown sugar
3 None anchovy fillets
2 tbsp capers, drained
5.25 oz black olives, pitted
2 cloves garlic, finely chopped
4 tbsp olive oil
4.5 oz chorizo, casings removed, sliced
3 sprigs fresh thyme, leaves finely chopped, plus extra to garnish
7 oz Brie cheese, sliced
2 None figs, sliced

Preparation

Preheat oven to 400\u00b0F. Toast crostini in oven for 8-10 mins. Let cool. For the balsamic reduction, bring vinegar and sugar to a boil, stirring. Reduce heat and simmer for 5 mins, until slightly thickened. Let cool.
In a food processor, blend anchovies, capers, olives, garlic and 3 tbsp olive oil into a paste. Season. Set aside. Heat remaining oil in a pan and saute chorizo. Add thyme. Set aside.
Spread anchovy and olive tapenade over 1/2 of crostini. Top with chorizo and thyme. Arrange sliced Brie and figs on remaining crostini and drizzle with balsamic reduction. Serve immediately.