Thursday, 19 April 2007

Smoked sausage mouthful with pineapple cream cheese

A what's-in-the-fridge snack. Don't you just love them sometimes? Well these mouthfuls smell and sound like dinner party and that's where they'll probably be headed sooner or later.

Thin crisps of quality smoked sausage are good on their own too. But they're just like potato chips - there's never too much dip sauce. This cream cheese topping can also be served seperately as a dip, but individual mouthfuls seemed to do the thing for me. If I'm really able to see into the future and these snacks will be served at a dinner party, they most definitely need fresh basil leaves for garnishing (did I really use dried basil? a traitor among the world of cooks! but that's how what's-in-the-fridge snacks work).

Smoked sausage mouthful with pineapple cream cheese

Thinly sliced smoked sausage (or salami)
1 dl pineapples from a compote
1 dl cream cheese

1. Preheat your oven to 110C . Line a baking sheet with parchment paper (I use a silicone baking sheet instead) and arrange the sausage slices on it. Cook them in the oven for about 12 minutes.
2. Take the sausage slices out of the oven and let them drain on paper towels.
3. Now the cream cheese topping. Puree the pineapple slices or pieces together with the cream cheese and that's it.
4. Serve the cream cheese topping on cooled crisps, sprinkle with some (preferably fresh) basil.

Crunchy, creamy, salty, spicy, exotic, sweet - contradiction does its thing here. Pure tastes are like a compliment for both the mind and the body.

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