Crostini with grilled sausages and onions in balsamic syrup

Ingredients:

• 450 g sweet Italian sausages
• 2 baguette, grill
• 0.5 tbsp. canola oil
• 5 large shallots
• 0.5 cup balsamic vinegar
• 3 tbsp honey, plus extra for drizzling
• 2 tsp finely chopped thyme
• A pinch of red chili flakes
• 0.5 cup chopped parsley
• 1.5 cups ricotta
• Olive oil, for drizzling

Preparation:

1. Preheat a charcoal or gas grill to high heat for direct searing. Brush the sausages with a little canola oil, season with salt and pepper, and grill with the lid closed until golden brown with some charring and cooked through, about 10 minutes. Transfer to a cutting board and let cool for 5 minutes before slicing.
2. While the sausages are frying, halve the shallots, leaving the skins on, and toss them with a few tablespoons of canola oil and balsamic vinegar. Season with salt and pepper. Place the shallots on the grill and grill until slightly charred and softened. Let cool slightly, peel, and finely chop.
3. Heat the remaining canola oil in a sauté pan on the grill until it bubbles. Add the chopped shallots, remaining balsamic vinegar, honey, thyme, and red chili flakes, and simmer for about 5 minutes. Season with salt and pepper and stir in the parsley.
4. Place sliced ​​sausages, a cup of fresh ricotta, shallots, and toasted bread on a serving platter. To serve, top the bread with a spoonful of ricotta, a few sausage slices, and a heaping spoonful of shallots. Drizzle with honey and olive oil. Serve warm or at room temperature.