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Jamie Purviance

Italian Sausages and Glazed Nectarines on Honey–Mustard Crostini

  • People

    Serves 8

  • Prep Time

    25 min.

  • Grilling Time

    11 to 17 min.

Serves 8
Prep Time
25 min.
Grilling Time
11 to 17 min.

the Ingredients

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  • 6 fresh hot and/or sweet Italian sausages, each about 115 grams
  • Extra-virgin olive oil
  • 75 grams plus 2 tablespoons of honey, divided
  • 2 teaspoons fresh lime juice
  • 1 teaspoon balsamic vinegar
  • 3 firm but ripe, fresh nectarines, each cut in half
  • 1 baguette, cut crosswise into slices about 1 centimetre thick (about 36)
  • 1 teaspoon Dijon mustard


  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 Lightly brush the sausages with oil. Prick each sausage a few times with a fork. Whisk 2 tablespoons of honey, the lime juice and vinegar. Then brush all over the nectarine halves. Save the remaining honey–lime mixture for basting the nectarines on the grill.
  • 03 Grill the sausages over direct medium heat, with the lid closed, until fully cooked and show no sign of pink when cut to the centre, 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey–lime mixture each time they are turned. Remove from the grill as they are done.
  • 04 Lightly brush both sides of the baguette slices with oil and then grill over direct medium heatuntil toasted, 1 to 2 minutes, turning once.
  • 05 Mix the remaining 75 grams of honey with the mustard.
  • 06 Cut the sausages lengthwise and then crosswise into thirds (to fit the crostini). Cut the nectarines into thin slices. Lightly spread honey mustard on one side of each baguette slice. Top each baguette slice with one nectarine slice and one sausage piece. Serve right away.