Nduja Plate

24 12-oz. servings Yield

Ingredients

  • 1 1/2 c. Green Onions
  • 2 Tbsp. GFS Canola Oil Pan Coating Spray
  • 3 lb. GFS 22” French Bread, thinly sliced
  • 6 oz. Baby Arugula
  • 48 oz. (Recipe) Nduja Sausage
  • 24 oz. (Recipe) Mustard Seed Relish
  • 6 ct. (Recipe) Pickled Matchstick Carrots
  • 1 1/2 c. Extra Virgin Olive Oil

Preparation

1. Slice the scallion tops into thin 2”-3”-long thin strips. Place in ice water. Cover and refrigerate until the tops have curled. Drain and pat dry before use.

2. Spray both sides of 5 slices of bread with pan spray. Place on a heated flat griddle. Cook on both sides until just cooked through.

3. Place 1/4 oz. of arugula on the front half of a chilled serving plate. Place 2 oz. of the nduja sausage between two large spoons. Turn the spoons back and forth several times to achieve a football shape. Place on top of the arugula.

4. Spoon 1 oz. of mustard seed relish over the top of the nduja quenelle. Shingle the crostini on the back of the plate next to the nduja. Mix 1/4 oz. each of the green onion curls and pickled carrots on top of the mustard seed relish. Drizzle 1 tsp. of olive oil around the edge of the plate next to the arugula.