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These crostini with squirrels are a great idea for a summer dinner with a glass of white wine with friends. These are snacks that do not require a lot of work, which, when prepared together, still leaves a lot of time for communication. Squirrels are best cooked in foil bags in a barbecue, and bread toasted on coals is much tastier and crispier than baked in the oven, and it also smells like smoke...
INGREDIENTS
For squirrel bags (2 pcs):
- 1 liter of fresh squirrels
- 50 g of butter
- a bunch of fresh onion leaves
- 2 cloves of garlic
- a bunch of fresh dill
- a few sprigs of fresh thyme
- ground black pepper and salt (to taste)
- foil (for baking)
For the toasted bread:
- 2 pcs. French bread Baguette
- a few cloves of garlic
- sprigs of fresh thyme (for garnish)
- grated cheese "Džiugas" (for sprinkling, but not necessary)
PREPARATION
I cooked the squirrel crostini on a Cobb grill. We put it right on the table, like a fondue dish, and enjoyed the cooking. Everyone sits, grills, chats... A cool recipe for a summer dinner on an outdoor terrace or balcony, because this barbecue is suitable everywhere, where it is impossible to use a regular barbecue.
I washed the squirrels, tore the big ones, and left the small ones intact.
I cut the onion leaves, chopped the garlic, dill and thyme together and mixed them with the squirrels, seasoned everything with spices.
I tore off two large sheets of foil, placed the halved squirrels on top, and placed a piece of butter on each. I folded the foil in half and formed quadrangular baskets, the edges of which I closed well so that the juices of the squirrels did not escape during cooking.
I put foil bags with squirrels on the grill and baked for about 15 minutes with the grill lid closed until the bags puffed up.
While the squirrel was baking, I cut the French baguette diagonally, and cut the garlic cloves in half (to make it easier to rub the bread).
When both bags of squirrels were cooked on the barbecue grill, we toasted the bread on both sides.
Finally, we each made ourselves a crostini: we rubbed the bread with a clove of garlic, put squirrels fried in foil on top, decorated and tasted with fresh thyme and grated cheese "Džiugas".
Recipe source: Seasonal Kitchen
