Crostini Two Ways

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. 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.

baguette, balsamic vinegar, brown sugar, anchovy, capers, black olives, garlic, olive oil, thyme, cheese, figs

Taken from recipes-plus.com/api/v2.0/recipes/31128 (may not work)