4, Jan 2026
Boudin Bruschetta
Overview
Sure to be an instant hit, this is one bruschetta recipe that can be assembled an hour or so before and retain the crispy texture of the crostini.
Backstory
You could say I have a one-track mind. Or at least that I get fixed on an ingredient and want to include it in everything. Boudin is a staple of Louisiana cooking, and since my grandmother came from Cajun land, I’ve always enjoyed that type of cuisine.
I was having a discussion with my brother-in-law about pasta, and he mentioned he doesn’t really care for filled pasta. I know, I know… I was shocked as well. The audacity!
So, as I often do, I took this as a challenge to change his mind. I was wracking my brain to find something that would be flavorful enough to put inside pasta and change his mind. Finally, it hit me! Boudin.
So I spent half of New Year’s Day making homemade pasta and stuffing it with boudin. Was it amazing? YES! Will I make it again? Probably not. And it probably won’t ever make it to the blog because it’s just super time consuming to make the pasta part. After it was all said and done, I think I had like 24 raviolis, and we ate it as a mid afternoon snack. So it’s definitely not something you want to make for a lot of people, but I have another plan for a simpler pasta/boudin combo that will be coming soon.
“Wait,” you may be thinking, “what does this have to do with bruschetta?”
Well, I had boudin on the brain. But I also was planning to make bruschetta to document and add here to the blog. Bruschetta is one of my go-to appetizers when I entertain because it’s got beautiful presentation, is very filling, and is rather inexpensive to make.
I had an epiphany… What if I added boudin to my bruschetta? It couldn’t hurt. The flavors would probably go well together. So I did. And lo and behold, it was amazing!
I tested it out on the family and a couple friends, and everyone went crazy for it. And what I discovered was that fatty layer of dressing keeps the bread nice and crispy for a long time. How’s that for a recipe upgrade?
Detailed Instructions
First, you’ll need to make the Crab Boil Crostini recipe. It’s super easy, and it forms the base of this delicious appetizer.
Then, dice your tomatoes. Any type of tomato will work, but I find Roma are best because they tend to have less pulp, so they keep their shape better.
Place the diced tomatoes to a medium mixing bowl and add the additional ingredients (minced garlic, olive oil, balsamic vinegar, celery salt, black pepper, and oregano). Stir to combine, then set aside.
If you’re planning to serve these now, preheat the oven to 350 degrees (Fahrenheit). Line two sheet pans with parchment paper and lay 24 pieces of crostini out.
Remove the boudin from the casings and crumble the contents into a medium skillet. I generally just use my fingers for this, but you can use a fork if you want. Add the butter and heat on low stirring occasionally with a spatula until the mixture is warm and smooth.
Add about a tablespoon of the mixture to each piece of crostini and spread it around a little bit. You don’t need to spread it all the way to the edges, but it should cover most of the bread. The purpose is to act as a barrier between the bread and the tomato mixture, which keeps the bread nice and crispy.
Grate about half of the smoked gouda cheese over the top of the boudin mixture. Using a slotted spoon, carefully add the tomato mixture on top. You want to avoid adding much of the liquid, and try to keep all the tomatoes on top of the boudin and cheese. Shred the rest of the cheese on top.
If you’re making this ahead, set it aside at this point for up to an hour. When you’re ready to serve it, simply place in an oven preheated to 350 degrees (Fahrenheit) for about 10 minutes. This will allow the cheese to melt and warm up the boudin mixture.
If you’re planning to serve it now, you only need to toast it for about 5 minutes.
Related Recipes
PrintBoudin Bruschetta
Packed with flavor and able to fully assembled an hour before without risking soggy crostini, this bruschetta is sure to be a favorite for you and your guests.
- Prep Time: 15 mins
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 24 pieces 1x
Ingredients
- 24 pieces Crab Boil Crostini
Boudin Mixture
- 6 links Zummo’s Boudin
- 2 tablespoons butter
Tomato Mixture
- 4 Roma tomatoes, diced (about 10–12 ounces)
- 2 tablespoons minced garlic
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon celery salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon oregano
Topping
- 8 ounces smoked gouda cheese
Instructions
- In a medium mixing bowl, combine the Roma tomatoes, minced garlic, olive oil, balsamic vinegar, celery salt, black pepper, and oregano. Set aside.
- Preheat the oven to 350 degrees (Fahrenheit) (if serving now).
- For easy cleanup, line two baking sheets with parchment paper, then lay out the crostini side by side.
- Remove the 6 links of Zummo’s boudin from the casing and use your fingers or a fork to crumble the contents into a medium-sized skillet. Add the butter and heat on low, stirring until the mixture is warm and smooth.
- Spoon about a tablespoon of the boudin mixture onto each piece of crostini and spread it around to give good coverage. You don’t need to go all the way to the edges, but you want it to be spread enough that you can pile the tomato mixture on top without it contacting the crostini.
- Shred about half of the cheese and sprinkle over the top of the boudin mixture on each piece of crostini.
- Use a spoon with small slots to place a spoonful of the tomato mixture on top of each piece of crostini. You want to be careful to not include the liquid, especially if you are assembling these ahead of time.
- Shred the remaining cheese on top.
- Toast for about 5 mins on 350 degrees (Fahrenheit) to melt the cheese right before serving.
Notes
- The boudin mixture acts as a buffer between the crostini and the tomato mixture. With normal bruschetta recipes, I always assemble at the last minute to avoid the soggy bread. With this particular recipe, I left it sitting out for a few hours and the bread was still quite crispy.
- Here in south Mississippi, Zummo’s brand boudin is available at Walmart. Otherwise, you can order it online, or make your own.
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- By Josh @ Fork and Forte
- January 4, 2026 01:18 AM