You can’t be from Kansas City and not be a fan of burnt ends. It doesn’t matter if you fancy Jack, Joe, Arthur or Gates, which you will need to be from KC to get that refrence, they are a staple in realm of Kansas City barbecue. A delicacy not to be missed.
My go to is Jackstack, I mean along with the amazing barbecue, who can top that cheesy corn bake when looking for the full barbecue meal.
Whether you get your burnt ends from your favorite barbecue spot, make your own, find them in the grocery store or have Jackstack ship you some, grab a pound of them and impress your guests! This barbecue crostini recipe is a bite sized delight!
- 1 pound prepared burnt ends
- 1 8 oz container sharp cheddar spread
- 1 loaf French baguette
- 1 2.8 oz container French fried onions
- Favorite barbecue sauce to taste
- 2 tbsp olive oil
Preheat oven to 400 degrees. Slice baguette into 24 thin slices. Brush both sides of the baguette slices with olive oil and place on baking sheet. Bake at 400 degrees for 7-9 minutes.
Remove crostinis from oven and let cool.
Remove burnt ends from package and heat thoroughly. Slice each burnt into a few bite size slices.
Assemble crostinis by spreading one tablespoon of cheddar spread over crostini. Top with piece of slice burnt end. Drizzle with a small amount of barbecue sauce. Top with a few fried onions.
Pre-made crostinis can be found in the cracker isle or specialty cheese department at your local grocery store.
These can also be made into full size sandwiches. Slice baguette into 4 equal sections and slice in half. Toast halves and assemble one half in the same fashion as the crostini. Top with remaining half. Makes 4 sandwiches.