Grilled Italian Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette

I had a party at my house and made a virtually 100% Bobby Flay menu.  This recipe looked like a good idea and it was awesome.  I have mentioned this before but what I feel I have learned is not how to cook but how to put different ingredients together.  I feel I can look at a recipe and get a good idea if it is a good idea and if I, and or, my guests will enjoy it.  This recipe included 4 different pieces to make the finished product.  Each piece, layer, is great by itself but when you put it together, it is just amazing.

 

 

Ingredients (adapted from Bobby Flay):
1 pound Italian Chicken Sausage
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 large shallots
1/2 cup balsamic vinegar
3 tablespoons honey
2 teaspoon dried thyme
Pinch red pepper flakes
1/2 cup chopped fresh parsley
1 1/2 cups fresh ricotta
2 baguettes, grilled

Directions
Heat a gas grill to medium high.  Grill the sausages until nicely charred and just cooked through.  Let rest for 5 minutes before slicing into 1″ pieces.  Cover the bread with a little bit of olive oil and then grill until just charred.

While the sausages are grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Put them on the grill and cook until charred and slightly softened – about 5 minutes.

Cool slightly, remove the skins and chop.

Heat the remaining canola oil in a saute pan.  Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes.

Turn off the heat and season with salt and pepper and stir in the parsley.

Serve the bread topped with the ricotta spread generously.  Top with a spoonful of the relish and top with the sliced sausages.

Enjoy!