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  • Just a Peachy & Poppin’ Premio Bruschetta
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    Just a Peachy & Poppin’ Premio Bruschetta



    • 5 Premio Argentinian Chorizo Sausages
    • 1/4 cup extra virgin olive oil, divided
    • 1 French baguette, sliced into 10-12 pieces
    • 1 1/2 cups peaches, sliced
    • 3 TBSP. cilantro
    • 1 small red onion, chopped
    • 1 TSP. Mexican blend spice
    • 3 oz. garlic & herbs
    • Soft spreadable cheese
    How to make Just a Peachy & Poppin’ Premio Bruschetta:

    1. Preheat grill to medium-high heat.
    2. Brush all sides of bread slices with ¾ of the olive oil.  Grill bread slices for about 1 minute or so; turn and grill until bread slices have golden –brown grill marks.
    3. Grill peach slices for about 2 minutes; turn and grill for another 2 minutes or so (peaches should have golden-brown grills marks).  Remove from grill and chop.
    4. Grill sausage on medium-high grill, covered, for 15-20 minutes or until cooked through and browned; remove from grill.  Slice ¼ inch thick on the bias.
    5. Light the grill side burner.  Place peach juice in a small sauce pan; bring to boil.  Reduce heat and simmer until reduced to 1/3.
    6. Combine remaining olive oil, peaches, cilantro, red onion and Mexican blend spice in a small mixing bowl.
    7. Spread bread slices with spreadable cheese, followed by sausage slices and peach salsa.  Drizzle peach syrup from pan over bruschetta.
    Yields: 10-12 servings (appetizers)
    Prep Time: 10 minutes
    Cook Time: 20-25 minutes

    Submitted by: Sherri W.

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